White Chocolate and Cranberry Loaf Cake...

 

Ingredients:

170g Self-Raising Flour

170g Caster Sugar

3 Medium Eggs

115g Unsalted Butter

75g White Chocolate

50g Cranberries

1tsp Baking powder

50ml Milk

 

Decoration:

40g Melted white chocolate

20g Cranberries

20g White Chocolate chunks

 

Method:

Preheat the oven to 180 degrees and line a loaf tin with greaseproof paper.

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1. Start by creaming together the caster sugar and butter using an electric whisk.

2. Once combined, add in the 3 beaten eggs and mix the ingredients together.

3. Next, sift in the flour and baking powder and on a slow mixing speed, thoroughly mix the ingredients to form a smooth cake mixture.

4. Now add in the milk and continue mixing on a slow speed.

5. Whilst mixing the ingredients, you can prepare the white chocolate and cranberries to add to the mixture.

6. Chop the white chocolate into reasonable size chunks before adding them to the mixture, also ensure the cranberry pieces are a suitable size before adding them in (I cut some of the larger pieces in half).

7. Using a spatula, mix all the ingredients together until the chocolate and cranberries are equally distributed throughout.

8. Now, pour the cake mixture into the previously prepared loaf tin and bake in the oven for 45-60 minutes. After 30 minutes of baking, I turned the oven down to 160 degrees and continued to bake the cake on a lower heat.

9. Having baked the cake, allow it to cool on a wire rack.

10. Whilst cooling, melt the white chocolate in a bowl over boiling water. Once melted, using a spoon, drizzle the white chocolate over the cake and finish by sprinkling white chocolate chunks and cranberry pieces on top.

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Enjoy!

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