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    You are in: Home / Recipes / Aunt Isabel's Bishop's Cake Recipe
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    Aunt Isabel's Bishop's Cake

    Aunt Isabel's Bishop's Cake. Photo by Sweetiebarbara

    1/9 Photos of Aunt Isabel's Bishop's Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Sweetiebarbara's Note:

    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.

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    Ingredients:

    Serves: 20

    Yield:

    loaf cake

    Units: US | Metric

    Directions:

    1. 1
      Chop the dates, pecans, and cherries and set aside in individual prep bowls.
    2. 2
      Dust dates lightly with about 1 teasp. flour or less.
    3. 3
      Combine eggs and butter.
    4. 4
      Sift together dry ingredients and add to egg mixture.
    5. 5
      Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
    6. 6
      Make sure to stir thoroughly after each addition.
    7. 7
      Pour into greased loaf pan, I used Pam and then lined with parchment paper.
    8. 8
      Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
    9. 9
      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.

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    Ratings & Reviews:

    • on October 26, 2008

      55

      I love making recipes that are family recipes and this one looked so good I had to make it. I pitted some bing cherries and froze them, so I used them in this recipe. We loved this cake and will have it again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2008

      55

      I made this but used crushed pineapple instead of the cherries, and added 1 c. coconut to it too. We all loved it! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2007

      55

      I had the privilege of trying this delicious cake while visiting Barbara's home during a Christmas Walking Tour. It was very moist and the flavor was fantastic! I made sure I came home and saved the recipe to my cookbook immediately! I can't wait to make it myself. :) It was lovely meeting you Barbara and Michael! And thanks for the goodies too! ;)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Aunt Isabel's Bishop's Cake

    Serving Size: 1 (62 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 268.9
     
    Calories from Fat 130
    48%
    Total Fat 14.5 g
    22%
    Saturated Fat 6.5 g
    32%
    Cholesterol 43.9 mg
    14%
    Sodium 101.7 mg
    4%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 25.2 g
    100%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    maraschino cherries

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