Name: White chocolate & cherry loaf
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Cuts into 12 slices
Cuisine: British
Ingredients: 225g butter softened; 225g golden caster sugar; 4 eggs beaten; 2 tsp vanilla extract; 225g self-raising flour sifted, plus extra for dusting; 375g fresh cherries pitted; 175g white chocolate chopped into small chunks; 100g white chocolate broken into small pieces; 140g half-fat mascarpone; white chocolate curls or fresh cherries, to decorate

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White chocolate & cherry loaf

White chocolate & cherry loaf

Good Food team

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Cuts into 12 slices

More effort

Prep: 20 mins

Cook: 1 hr and 10 mins

A star rating of 3.9 out of 5.32 ratingsRate

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This indulgent cake is perfect for tea in the garden

Freezable (Without frosting)

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Ingredients

Nutrition

Units:

MetricUS

For the cake

225g butter

softened
225g golden caster sugar
4 eggs

beaten
2 tsp vanilla extract
225g self-raising flour

sifted, plus extra for dusting
375g fresh cherries

pitted
175g white chocolate

chopped into small chunks

For the white chocolate frosting

100g white chocolate

broken into small pieces
140g half-fat mascarpone
white chocolate

curls or fresh cherries, to decorate

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Nutrition: per serving

kcal485
fat29g
saturates17g
carbs53g
sugars39g
fibre1g
protein7g
salt0.63g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2008

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A star rating of 3.9 out of 5.32 ratings

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