Raspberry and white chocolate loaf cake

    55 min

    This cake is ideal for slicing to have at any time. It's very moist and very moreish, and difficult to wait for it to cool down.


    Shropshire, England, UK
    190 people made this

    Makes: 1 loaf cake

    • 150g icing sugar
    • 3 eggs
    • 150g melted butter
    • 150g plain flour, sieved
    • 1 rounded teaspoon baking powder
    • 100g bar white chocolate, roughly chopped
    • 125g fresh raspberries, cut into quarters

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
    2. Use an electric whisk to whisk the sugar and eggs in a bowl. Stir in the melted butter, then the sieved flour and baking powder. Lastly gently stir in the raspberries and white chocolate. Tip into prepared tin.
    3. Bake for approximately 40 minutes. Check that it's ready by inserting a skewer. If it doesn't come out clean, bake for a further 10 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Very easy to make. Fab reviews from all the family, will definitely make it again.  -  25 Sep 2014


    This cake is pure lush !!! I baked one and took it to work and they were all blown away by it. It's easy to make and it taste delicious. I baked another one last night and added more raspberries to it and the results were amazing.  -  25 Sep 2014


    Quickly become one of my favourite recipes - thank you very much! :D Perfect level of sweetness, with a great moist texture.  -  05 Aug 2014