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Bishop's Cake recipe by Jean M. Speer Recipe

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This recipe for Bishop's Cake recipe by Jean M. Speer is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 ºF). *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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