Bishop’s cake

Bishop’s cake

By
From
Baking
Serves
12-14
Photographer
Vanessa Levis

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. Bishop’s cake may be cut in finger blocks and served with sherry.

Ingredients

Quantity Ingredient
500g whole, shelled brazil nuts
12 dates, pitted
1 cup glace cherries, red and green mixed
110g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
165g caster sugar
3 eggs, beaten
1 teaspoon vanilla essence

Method

  1. Preheat the oven to 150°C. Line the base and sides of a 21 cm x 11 cm loaf tin with baking paper.
  2. Put the Brazil nuts, dates and glacé cherries into a large mixing bowl. Sift the dry ingredients over and mix thoroughly. Pour in the eggs and vanilla. Stir well and spoon into the prepared tin.
  3. Bake for about 1 1/2 hours or until a skewer inserted in the centre comes out clean. Remove from the tin, peel away the paper and cool completely on a wire rack.
  4. When cold, wrap in foil and store in the refrigerator. It will keep for up to 3 weeks. Cut into thin slices to serve.
Tags:
baking
bakery
margaret
fulton
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