Bishops Pound Cake Food

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.

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

Ingredients

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.

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