Aunt Isabels Bishops Cake Recipes

AUNT ISABEL'S BISHOP'S CAKE

Aunt Isabel's Bishop's Cake image

This is a very old recipe, that my Aunt Isabel (born 1900) used to make every year at Christmas. She made it for as long as I can remember. I was told it was a Methodist tradition. It is a dense, somewhat dry fruitcake, with chocolate bits in it. It is supposed to be sliced very thin. Well... I updated the recipe. I put the ingredients in order and gave better directions. The first time I made it, I was not doing it very smoothly, in fact, it was a disaster! The second time, I actually knew what to do, so here is what I've learned, and I also posted pictures.

Provided by Sweetiebarbara

Categories Dessert

Time 1h30m

Yield 1 loaf cake, 20 serving(s)

Number Of Ingredients 10

Ingredients

1 cup dates (chopped)
1 cup pecans (toasted, chopped)
1 cup maraschino cherry (sliced in half)
1 (12 ounce) package semi-sweet chocolate chips
3 eggs (well beaten)
1/2 cup butter (melted)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 1/2 cups flour (sifted)

Steps:

Chop the dates, pecans, and cherries and set aside in individual prep bowls.
Dust dates lightly with about 1 teasp. flour or less.
Combine eggs and butter.
Sift together dry ingredients and add to egg mixture.
Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
Make sure to stir thoroughly after each addition.
Pour into greased loaf pan, I used Pam and then lined with parchment paper.
Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.

AUNT BERT'S FRUITCAKE COOKIES

Aunt Bert's Fruitcake Cookies image

Uncle Lucky and Aunt Bert's fruitcake cookies are a Virginian Christmas tradition. The cookies will soften and the flavour will mature when stored. The longer the cookies sit, the more the flavour will develop. They also freeze well.

Provided by the4taals

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 1h

Yield 70

Number Of Ingredients 12

Ingredients

1 pound white raisins
1 pound red and green candied cherries, chopped
1 pound dates, pitted and chopped
6 slices candied pineapple, chopped
1 cup bourbon whiskey, divided, or as needed
1 cup butter, softened
1 cup brown sugar
3 eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
28 ounces pecans, chopped
3 cups self-rising flour

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak.
Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg.
Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 24.6 g, Cholesterol 14.9 mg, Fat 11 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 97.3 mg, Sugar 16.4 g

AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY

Aunt Gussie's Pound Cake Recipe by Tasty image

Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry

Provided by Frank Tiu

Categories Desserts

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 cup unsalted butter, 2 sticks
2 ¾ cups sugar
½ cup shortening
5 eggs
1 cup whole milk
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
¾ teaspoon salt
vanilla ice cream, for serving
fresh berry, for serving

Steps:

In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
Mix the eggs, one at a time, into the batter.
In a medium bowl, combine the milk, lemon extract, and vanilla extract.
In a separate medium bowl, whisk the flour, baking powder, and salt.
Alternately add the dry and wet ingredients into the batter.
Pour the batter equally into two greased and lightly floured loaf pans.
Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
Cool for 30 minutes before slicing.
Serve with vanilla ice cream and berries.
Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams

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