1/9 Photos of Aunt Isabel's Bishop's Cake
1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1Chop the dates, pecans, and cherries and set aside in individual prep bowls.
- 2Dust dates lightly with about 1 teasp. flour or less.
- 3Combine eggs and butter.
- 4Sift together dry ingredients and add to egg mixture.
- 5Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
- 6Make sure to stir thoroughly after each addition.
- 7Pour into greased loaf pan, I used Pam and then lined with parchment paper.
- 8Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
- 9Let 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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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
- Total Fat 14.5 g
- Saturated Fat 6.5 g
- Cholesterol 43.9 mg
- Sodium 101.7 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 2.4 g
- Sugars 25.2 g
- Protein 3.3 g
The following items or measurements are not included: