White Chocolate & Raspberry Cake

This great recipe for White Chocolate and Raspberry Loaf Cake is really easy to make and ideal for a tasty teatime treat. It uses frozen raspberries (which can be substituted for fresh if you want) and some really good quality white chocolate chips. Enjoy with a dollop of fresh cream and a cup of tea!

Ingredients (for 9 inch x 5 inch loaf tin):

6 oz butter, room temperature

6 oz baker’s (caster) sugar

3 eggs

1½ tsp vanilla extract

6 oz self-raising flour, sieved

4 oz white chocolate chips

4 oz frozen raspberries

white chocolate & raspberry cake 1


Preheat oven to 350°F

Cream butter, sugar (sieved of any lumps) until creamy and pale using an electric/hand mixer

Beat in eggs one at a time then stir in vanilla extract

Fold in the sieved flour until well combined ** use 1-2 tsp of the flour  to mix in and coat the white chocolate chips and raspberries to stop them from sinking to the bottom of the cake when baking**

Mix in the white chocolate chips then carefully mix in the raspberries

Pour the batter into a greased and lined 9in x 5in loaf tin – smooth the mixture into the loaf tin creating an even layer

white chocolate & raspberry cake 2

Place in the heated oven for 30-45 mins (I checked at regular intervals after 25 mins) and bake until nicely golden brown and a screwer comes out clean when placed in the middle of the cake

Leave to cool for 10 mins in the tin then turn out on to a wire cooling rack

What do you think? If you have a go at this recipe, let me know how it turns out!


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