"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bishop's Cake recipe by Jean M. Speer Recipe

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This recipe for Bishop's Cake recipe by Jean M. Speer, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda MacDonald Frenzen- Kansas City, MO
Added: Saturday, December 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs- well beaten
1 c. sugar
1 1/2 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/4 lb. milk chocolate
2 cups coarsely chopped walnuts
1 cup coarsely chopped dates
1 cup halved candied cherries

Directions:
Directions:
Combine eggs and sugar; beat well. Sift dry ingredients together. Chop chocolate to size of "Lima beans". Add with nuts and fruit to flour mixture. Fold into egg mixture. Grease bread pans, then line with waxed paper and then grease the paper. Bake about 1 1/2 hours in moderate oven (300 to 325 F). *Grandma used an entire Nestle bar and cut the squares in half. She doubled the recipe and it worked well. Melinda

Personal Notes:
Personal Notes:
(This cake was my favorite. My mother (Jean Mainland) made the loaves every Christmas, some for sharing and some for us. One year some of the loaves we had kept became "...a bit dry". So mother decided to moisturize with a generous dose of rum poured over the top of each one. From then on I looked forward to Bishop's cake in February! Molly)

 

 

 

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