White Chocolate and Cherry cake

• 200g butter, at room temperature
• 1 cup caster sugar
• 2 teaspoons vanilla essence
• 3 eggs, at room temperature
• 1 1/2 cups self-raising flour
• 1 cup frozen cherries, halved
• 90g white eating chocolate, cut into 1.5 cm pieces

1. Preheat oven to 180 C. Grease and line bar cake pans with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and creamy. Add eggs, one by one, beating well after each addition. Fold in sifted flour until combined.
3. Stir in cherries and chocolate. Spread mixture in prepared pans; smooth surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Remove cakes from oven. Stand for 5 minutes, transfer cakes to a wire rack to cool completely.

Tips

Add grated orange or lemon zest for extra flavour.

Serves 16

Source: recipes+