Food & Drink Magazine

Chocolate, Cherry & Pecan Loaf Cake

By Cakeoftheweek @cakeoftheweek
Chocolate, Cherry & Pecan Loaf Cake
In the week following Easter (and other chocolate-centric occasions) I generally have an internal struggle with myself. The chocolate is very tasty, and I want to keep it so that I know it's there to dip into if I want to. Equally, I know that I am very capable of disappearing the chocolate over a disconcertingly short space of time. The solution: only keep my favorite chocolate (dairy milk, FYI) to myself and bake the rest into cakes etc that can be both palmed off onto others and consumed by me in a controlled manner.
This solution was employed via today's Chocolate, Cherry & Pecan Loaf Cake. I wasn't a fan of the chocolate in an M&S Easter egg I received, so I broke it up and added it to the cake batter. Along with the unsatisfactory chocolate, I added the majority of a jar of cherries and a couple of handfuls of pecan nuts. Quick, fuss-free and rewarding.
Added bonus: the long baking time can be used for cleaning out the detergent slots on the washing machine, which is long overdue (for example...)
Chocolate, Cherry & Pecan Loaf Cake
Obviously, you don't need to use old Easter eggs in this recipe; a bar of chocolate will do. My Easter egg was milk chocolate, but I think dark would work very well here too. I didn't go to too much effort to break up the Easter egg; just smash it into what you deem to be manageable chunks and add to the batter. I think the varied size of pieces of chocolate just makes it more exciting when cutting into the cake as every slice will be different.
  • 200g Butter
  • 200g Caster Sugar
  • 3 Eggs
  • 200g Plain Flour
  • 2 Tsp Baking Powder
  • 400g Cherries in Syrup (drained)
  • 200g Milk Chocolate
  • 75g Pecans
  • Preheat the oven to 160C/140C fan and line a loaf tin with baking parchment.
  • Cream the butter and sugar together in a mixing bowl until light and fluffy.
  • Beat in the eggs, one at a time, until smooth.
  • Sieve the flour and baking powder into the batter and gently fold in until well combined.
  • Tip the cherries, pecans (chop if desired) and fragmented chocolate into the batter and stir gently until well dispersed.
  • Tip the batter into the loaf tin and bake in the oven for 1h 15 mins, or until a skewer comes out clean (it might need another 30 mins but check every 15 mins).
  • Allow the loaf to cool before turning out of the tin.
Chocolate, Cherry & Pecan Loaf Cake

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