White chocolate & cherry loaf

White chocolate & cherry loaf

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(25 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

More effort

Cuts into 12 slices
This indulgent cake is perfect for tea in the garden

Nutrition and extra info

  • Without frosting

Nutrition: per serving

  • kcal485
  • fat29g
  • saturates17g
  • carbs53g
  • sugars39g
  • fibre1g
  • protein7g
  • salt0.63g
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    For the cake

    • 225g butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g golden caster sugar
    • 4 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 tsp vanilla extract
    • 225g self-raising flour, sifted, plus extra for dusting
    • 375g fresh cherries, pitted



      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 175g white chocolate, chopped into small chunks
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    For the white chocolate frosting

    • 100g white chocolate, broken into small pieces
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 140g half-fat mascarpone
    • white chocolate curls or fresh cherries, to decorate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


    1. Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.

    2. Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.

    3. Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    12th Feb, 2012
    For all those people who said there cherries sank in the magazine it does say that the cherries will sink but don't let your heart do the same. I have made this cake several times and I find the smaller the Choc is cut up the better. It is quite a fatty cake but delicious. Do not use glace cherries
    31st Aug, 2011
    Came out nice but very buttery which can put people off x
    12th Jul, 2011
    Very unimpressed. Cake burnt on top but was under-done in the middle (also very eggy). Will not make again.
    2nd Jul, 2011
    Disaster! Cake overflowed and was a stodgy, fatty lump. Put it back into the oven for another half-hour but the edges burnt and had to be cut off. The cherries were nice though. I would leave out the chocolate next time or make as muffins as I'm sure the long cooking time with the chocolate lumps must have something to do with the fat dripping off it, but my husband says I should never cook it again. Shame really.
    6th Apr, 2011
    Whoever dares to use glacé cherries in this recipe deserve disaster!
    2nd Apr, 2011
    something happened to the frosting think I may have over beaten as its now a gloopy mess! But a delicious one!!
    Frantic Flapjack
    31st Jan, 2011
    All the cherries sank to the bottom of the cake. I used glace cherries and washed them but don't think I dried thoroughly enough and the weight of the water pushed the cherries to the bottom. Also, the cake was dripping with fat when I took it off the baking tray. I think this was down to using Tesco own brand chocolate which must be higher in fat than the better quality chocolate. If I made again, I would leave out the white chocolate in the mixture and just use a good quality chocolate for the top.
    25th Jan, 2011
    What did I do wrong?? I used all my lovely fresh cherries and the bar of white choc I didn't use at Christmas, and it was a disaster :( May have used the wrong sized tin as my loaf tins are never marked with the size (frustrating) but all the mix erupted over the sides and made a horrible mess in the oven. I persevered and tested it after 1hr 10 and a skewer came out clean, but after it had cooled it was a damp, soggy, sunken, mess. Gutted! May try again with the cheaper glace cherries and a huge tin! (2 stars as the crusty bit was cooked and was yummy)
    21st Dec, 2010
    This was a good and easy one!!!!1
    23rd Oct, 2010
    All of my cherries and white choc chucks sunk to the bottom when i attempted this recipe. What did i do wrong???


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