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 favourite 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...)
- 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.