Bishop's Cake
Rich, buttery, and studded with vibrant candied cherries, sweet raisins, and crunchy almonds, Bishop's Cake is a classic loaf-style fruitcake that’s perfect for any occasion. This delightful dessert combines simple pantry staples with a touch of vanilla to create a moist and tender crumb, while the medley of dried fruits and nuts adds a festive flair. Whether served as a centerpiece for holiday gatherings or paired with a cozy cup of tea, this easy-to-make cake is sure to charm guests with its traditional flavors and rustic elegance. Plus, with just 20 minutes of prep and an irresistibly fragrant aroma while baking, this recipe is a must-try for both seasoned bakers and beginners. Keywords: Bishop's Cake recipe, fruitcake loaf, candied cherry cake, holiday dessert, tea cake recipe.
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Ingredients
- 225 grams unsalted butter
- 225 grams granulated sugar
- 3 large eggs
- 225 grams all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 150 grams raisins
- 150 grams chopped candied cherries
- 75 grams chopped almonds
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a loaf pan (approximately 9x5 inches) or line it with parchment paper for easier removal.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
Step 3
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as necessary.
Step 4
Sift the all-purpose flour and baking powder into the bowl. Mix gently to combine, ensuring no lumps remain.
Step 5
Add the milk and vanilla extract to the batter, and mix until the consistency is smooth and even.
Step 6
Fold in the raisins, chopped candied cherries, and chopped almonds using a spatula, ensuring the fruits and nuts are evenly distributed throughout the batter.
Step 7
Pour the mixture into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
Step 8
Bake in the preheated oven for 85-90 minutes, or until a skewer inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 10
Slice and serve your delicious Bishop's Cake as a dessert or with a cup of tea. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (938.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2872.1 |
| Total Fat 17.6g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 560.7mg | 0% |
| Sodium 731.5mg | 0% |
| Total Carbohydrate 645.3g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 423.3g | |
| Protein 48.5g | 0% |
| Vitamin D 136.0IU | 0% |
| Calcium 260.2mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 1679.3mg | 0% |
Source of Calories