To taste a raspberry is to taste summer; sweet, tart and juicy, raspberries should be eaten and enjoyed with abandon! Add them to a favorite recipe for even more yumminess. Here they complement the sweetness of white chocolate for a lovely afternoon treat.
This makes one regular sized loaf cake or four mini loaves.
| Servings |
loaf
|
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1/2 cup vegetable or canola cil
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup good quality white chocolate chopped
- 1 cup raspberries
- 1 tbnsp. flour
- 3/4 cup good quality white chocolate chopped
Ingredients
|
|
Instructions
- Preheat oven to 350. Grease and flour a 9" x 5" loaf pan or four smaller pans.
- In a large bowl, whisk together the sugar, 1 1/2 cups of flour, salt and baking powder. Set aside.
- In small bowl, combine the raspberries with the tablespoon of flour and toss gently until fruit is covered. Set aside.
- In a medium bowl, combine the oil, buttermilk, vanilla and eggs. Combine thoroughly. Slowly add this to the dry ingredients and stir until combined.
- Fold in the raspberries and 1/2 cup white chocolate. Pour into the prepared pans. If using one full size pan, bake about 50 minutes or until tester inserted into the center comes out clean. If using smaller pans, bake about 30 minutes or until tester comes out clean.
- Remove from oven and cool for ten minutes on a wire rack. Loosen the sides of the pan and remove loaf. Cool completely.
- Melt chocolate in double boiler or microwave. Spoon over the top of the loaves in a decorative fashion. Slice and serve.