Chocolate Raspberry Nut Loaf
From smooch 16 years ago
- 70 minutes to make
- Serves 8
I must say that this bread is amazingly delicious. It’s very sweet and dense. It’s almost more like a pound cake than bread. Although it provides a big, happy pick-me-up in the morning, I wouldn’t hesitate to serve it as a dessert also.
Ingredients
- * 2 & 1/4 sticks (9 ounces) butter shopping list
- * 1 & 1/4 cups caster (superfine) sugar shopping list
- * 4 eggs, beaten shopping list
- * 1 cup all-purpose flour shopping list
- * 1 & 1/4 cups ground almonds shopping list
- * grated zest and juice of 1 lemon shopping list
- * 5 ounces (1 & 1/4 cups) raspberries shopping list
- * 5 ounces white chocolate, roughly chopped shopping list
- * confectioner’s sugar, for dusting shopping list
How to make it
- Preheat oven to 350°. Line the bottom of an 8-cup loaf pan with parchment paper. Butter pan and set aside.
- Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. If the mixture seems to be curdling, add a little of the flour. Stir in flour, ground almonds, and lemon zest and juice.
- Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.
- Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.
People Who Like This Dish 9
- snooklyukums Cedar Rapids, IA
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- clbacon Birmingham, AL
- debra47 Fylde, GB
- grandmommy Nashville, TN
- shuga United States
- smooch America
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Reviewed by 4 people-
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