Wonderful White Chocolate & Cherry Loaf

Wonderful White Chocolate and Cherry Loaf


Shopping List:

225 gr butter, softened
225, golden caster sugar
4 eggs beaten
2 teaspoons vanilla extract
225 gr self-raising flour ( plus a little extra for dusting)

375 gr fresh cherries, pitted
175 gr white chocolate, chopped into small chunks

For the white chocolate frosting:

100 gr white chocolate, broken into small pieces
140 gr Mascarpone
White chocolate curls or fresh cherries to use as decoration


Preheat your oven to 180C Grease or spray and line your loaf tin. Keep the baking paper a bit higher on the sides. Beat the butter and the sugar together until fluffy and then add the eggs, a little at the time, togehter with the vanilla. Gently fold in the flour until you have a nice smooth mixture.

Dust your cherries in a little bit of flour and then you gently stir HALF ! of the cherries and HALF of the chocolate into the mixture. Gently spoon this into your prepared tin. Scatter the remaining cherries and chocolate on top, and ever so slightly pressing them in. Bake into your preheated oven for about 1 hour and 10 minutes until your cake tester comes out clean. Make sure you don't get confused by the melted chocolate and getting raw cake mix.

Leave to cool in the tin for a few minutes. Then turn it out onto your wire rack and leave to cool completely. If you want you you can wrap the cake at this stage in clingfilm and store it in the fridge. 3 days, no longer i think.

Get your mascarpone out of the fridge. Melt your chocolate, au bain Marie. Quickly but surely stir 1 tablespoon of the mascarpone into the melted chocolate, then beat in the rest of the mascarpone.
Spread this mixture over the cooled cake and decorate with cherries and or chocolate curls.

                                                                       "Enjoy"