Add Raspberries and Chocolate: Gently fold in the fresh raspberries and half of the melted white chocolate. Be careful not to crush the raspberries.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
Add the Final Touch: Once the cake is completely cool, drizzle the remaining melted white chocolate over the top. Decorate with additional fresh raspberries if desired
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