| Bishop's Bread
1 1/2 cup of sifted all-purpose flour
1 1/2 teaspoon of double acting baking powder
1/4 teaspoon of salt
2/3 cup of semi-sweet chocolate pieces
2 cups of coarsely chopped walnuts
1 cup of coarsely snipped pitted dates
1 cup of halved candied cherries
3 eggs
1 cup of granulated sugar |
|
*Make day before serving.
Grease well a 10 x 5 x 3 inch loaf pan. Then line bottom of pan with 3 layers of waxed paper. Preheat your oven to 325ºF. Into bowl, sift flour, baking powder and salt. Then stir in chocolate pieces, walnuts, dates and cherries until well coated with flour mixture. In large bowl, with electric mixer at medium speed, beat the eggs well, then gradually beat in sugar. Now fold in the flour mixture and pour into the greased loaf pan. Bake for 1 1/2 hours or until cake tests in center comes out clean. Cool in pan on wire rack. Remove from pan, remove paper, wrap in foil and store at room temperature. Serve sliced the next day. May freeze. To serve, thaw unwrapped at room temperature for 1 hour. Slices best with electric knife. Makes 1 loaf. |
