Bishops Cake Recipes

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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

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.

BISHOP'S CAKE



Bishop's Cake image

Pound cake good for gifts. Recipe by Mrs. James H. Huguet, River Roads rEcipes p 176. This is an old fashioned pound cake. As a variation I sprinkle crushed blanched almonds over the top of the cake right before putting it into the oven to bake.

Provided by eboyd

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 lb butter
2 cups sugar
5 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups cake flour, sifted

Steps:

  • Cream butter with sugar.
  • Add eggs, juice and vanilla.
  • Beat Well.
  • Add sifted flour.
  • Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven.
  • Let cool before removing from pan.
  • Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.

BISHOP'S BREAD II



Bishop's Bread II image

Great for gifts. Make ahead and freeze for later. Rich and tasty!

Provided by Lovesmurfs

Categories     Bread     Quick Bread Recipes

Time 2h20m

Yield 24

Number Of Ingredients 14

2 cups white sugar
1 cup margarine, softened
4 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 ½ teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
  • In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
  • Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
  • Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 25.1 g, Fiber 5.1 g, Protein 6.3 g, SaturatedFat 8.1 g, Sodium 302.1 mg, Sugar 46 g

BISHOP'S BREAD



Bishop's Bread image

This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. -Yvonne Wheeler, Minneapolis, Minnesota

Provided by Taste of Home

Time 2h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1 cup sugar
3 large eggs, room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup whole almonds
1 cup chopped walnuts
1 cup chopped dates
1/2 cup each red and green maraschino cherries, drained and halved
1 milk chocolate candy bar with almonds (7 ounces), broken into bite-sized pieces

Steps:

  • In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended., Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300° for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 320 calories, Fat 15g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 3g fiber), Protein 7g protein.

CHRISTMAS BISHOP'S BREAD



Christmas Bishop's Bread image

Packed with cherries, chocolate and nuts, this delectable quick bread has become a Christmas family tradition.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 15

2/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/3 cup semisweet chocolate chips
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup halved red and green candied cherries
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in chocolate chips, raisins, pecans and cherries., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack., In a small bowl, mix glaze ingredients until smooth. Drizzle over warm bread.

Nutrition Facts :

BISHOP'S BREAD I



Bishop's Bread I image

Rich looking and great tasting. Make today and cut tomorrow.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

1 egg
½ cup white sugar
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup candied cherries
½ cup currants
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
  • Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
  • In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 39.2 g, Cholesterol 16.3 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 2.4 g, Sodium 182.8 mg, Sugar 20.9 g

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