Bishop’s cake

Bishop’s cake

By
From
Encyclopedia of Food and Cookery

An old English fruit cake that got its name from the stained-glass window appearance of each slice. It is sometimes known as American Christmas cake, and is more of a fruit-and-nut slab than a cake. This cake should be stored in the refrigerator, wrapped in foil. Being so rich and sweet, only a thin slice is necessary and is delicious served with sherry.

Ingredients

Quantity Ingredient
500g whole brazil nuts, shelled
12 dates, stoned
210g glace cherries, red and green mixed
110g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
170g caster sugar
3 eggs, beaten
1 teaspoon natural vanilla extract

Method

  1. Grease a 21 × 11 cm loaf tin and line base and sides with greased baking paper. Put whole Brazil nuts, whole dates and whole glacé cherries into a large mixing bowl. Sift dry ingredients over and mix thoroughly. Pour in eggs and vanilla. Stir well and spoon into the prepared tin.
  2. Bake in a preheated slow oven for about 1½ hours or until a skewer inserted in centre comes out clean. Remove from tin, peel away paper and cool completely on a wire rack. When cold wrap in foil and store in the refrigerator. It will keep for up to 3 weeks.
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