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VernaAlisa
Posted December 13, 2005 06:15 AM
For those of you who don't like citron in your fruit cakes (I happen to be one of you), this cake is wonderful! It's different from any other "fruit cake"
I've ever seen and so good and easy to make. It's definitely worth trying.
BISHOP'S CAKE
3 beaten eggs
1 Cup granulated sugar
1/4 teaspoon salt
1-1/2 Cups flour
1-1/2 teaspoons baking powder
1 6-oz pkg chocolate chips
8 oz halved candied cherries
8 oz coarsely cut up dates
2 Cups (6 oz) pecans coarsely broken up with your
fingers
Beat together eggs, sugar, and salt.
Sift dry ingredients and mix with fruit, nuts, and
chocolate chips.
Fold into egg mixture.
Line 2 small or 1 large loaf pan with greased brown
paper (grease pans first). I just use wax paper.
Divide batter evenly between the 2 pans or pour all
into the large pan.
Bake at 325 degrees F for 1-1/2 hours or until done
(may be less time).
Cool 10 minutes in pan(s).
Remove to cake rack and cool completely.
Store in tightly closed container at room temperature.
You can also saturate a clean cloth in your favorite
spirit (I think Brandy, Bourbon, or Rum are best), and
wrap the cake in it and store tightly closed for a day
or two before serving it. As time goes by, you can
resaturate the cloth if it should become dry and the
cake needs it.
Posted December 13, 2005 06:15 AM
For those of you who don't like citron in your fruit cakes (I happen to be one of you), this cake is wonderful! It's different from any other "fruit cake"
I've ever seen and so good and easy to make. It's definitely worth trying.
BISHOP'S CAKE
3 beaten eggs
1 Cup granulated sugar
1/4 teaspoon salt
1-1/2 Cups flour
1-1/2 teaspoons baking powder
1 6-oz pkg chocolate chips
8 oz halved candied cherries
8 oz coarsely cut up dates
2 Cups (6 oz) pecans coarsely broken up with your
fingers
Beat together eggs, sugar, and salt.
Sift dry ingredients and mix with fruit, nuts, and
chocolate chips.
Fold into egg mixture.
Line 2 small or 1 large loaf pan with greased brown
paper (grease pans first). I just use wax paper.
Divide batter evenly between the 2 pans or pour all
into the large pan.
Bake at 325 degrees F for 1-1/2 hours or until done
(may be less time).
Cool 10 minutes in pan(s).
Remove to cake rack and cool completely.
Store in tightly closed container at room temperature.
You can also saturate a clean cloth in your favorite
spirit (I think Brandy, Bourbon, or Rum are best), and
wrap the cake in it and store tightly closed for a day
or two before serving it. As time goes by, you can
resaturate the cloth if it should become dry and the
cake needs it.