Bishop’s Cake
Description
A dense, rich loaf cake packed with semisweet chocolate chunks, chopped nuts, dates, and candied cherries, held together with a simple egg and sugar base — baked low and slow in a loaf pan lined with waxed paper. A beautiful holiday fruit and nut cake that improves as it sits. Slice thin and serve alongside coffee or tea.
Ingredients
Instructions
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Preheat oven to 325°F. Grease a loaf pan and line the bottom with waxed paper.
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Beat eggs and sugar together until combined.
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Whisk together flour, baking powder, and salt. Toss chocolate chunks, nuts, dates, and cherries in the flour mixture to coat.
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Fold the flour and fruit mixture into the egg mixture until just combined.
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Pour into the prepared loaf pan. Bake for 1½ hours until a toothpick comes out clean.
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Cool completely before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 4g20%
- Cholesterol 75mg25%
- Sodium 95mg4%
- Total Carbohydrate 46g16%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cake slices best the next day after the flavors have melded. Store wrapped in foil.
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