Bishop Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup walnuts
1 cup Brazil nuts
1 cup dates
1 cup maraschino cherries (add last)
1 bar German sweet chocolate
1 cup sugar
1 1/2 cup flour
1 1/2 tsp baking powder
4 eggs (or 3 very large)
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Directions: |
Directions:Leave all nuts and fruit whole. Break chocolate into chunks. Place in large bowl except cherries. Sift flour, baking powder and sugar over this. Coat evenly. Beat eggs until yellow. Pour over and mix. Add drained cherries. Bake in waxed paper and grease pan and paper. Cover bread with paper. Should be done in 1 1/2 hours at 325º.
From family notes: Mom (Elaine Moreland) first made this since 1950 when she got this from Aunt Ruth (Leigh) Fairhead in 1950. We have always left out the dates. I usually make two loaves at the same time in separate bowls. In my oven I turn the heat down and don't bake as long. Enjoy! |
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Personal
Notes: |
Personal
Notes: Here are my notes: I am not fond of dates or maraschino cherries so I would opt not to put either in this recipe. I see in the notes below that they left out the dates too. As a kid, I remember loving this bread, probably because of the chunks of chocolate in it. It was always a thing we looked forward to having at Christmas time from Aunt Elaine.
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