White chocolate and cherry loaf

Rachel Hawkins from Mentor Graphics
10 (slices)
Prep time: 
20 minutes
Cook time: 
1 hour 10 mins
For the sponge:
  • 225g butter softened
  • 225g golden caster sugar
  • 4 eggs beaten
  • 2 tsp vanilla extract
  • 225g self raising flour (double sieved)
  • 375g fresh cherries (stoned)
  • 175g white chocolate chopped
For the frosting:
  • 100g white chocolate broken into small pieces
  • 140g half fat mascarpone
  • White chocolate curls or orange zest to garnish
  1. Heat the oven to 160C.
  2. Line a loaf tin with parchment paper.
  3. Beat the butter & sugar together until light & fluffy, then add the eggs a little at a time along with the vanilla extract (until you have a smooth mixture).
  4. Next add the sieved flour and baking powder and fold in with a metal spoon.
  5. Dust the cherries with a little flour, and then carefully stir in half of the fruit & chocolate to the cake mix.
  6. Spoon the mix into the prepared tin.
  7. Scatter the remaining cherries & chocolate on top gently pressing into the mixture.
  8. Bake for 1 hour 10mins or until cooked (test with a skewer inserted into the middle comes out clean).
  9. Turn out onto a wire rack & leave until completely cool.
  10. Remove the mascarpone from the fridge & come to room temperature, melt the white chocolate in a bowl over a pan.
  11. Quickly stir into the mascarpone (do not over mix as it will go grainy). Spread over the cooled loaf & decorate with the chocolate curls, orange zest or both!
Editors note:

I was lucky enough to try this particular cake at the photoshoot and I must say, it is delicious!! Well done Rachel on a truly scrummy recipe.