Prep 20 mins
Cook 1 hr 30 mins
This is a Christmas tradition in my family. My mom got the recipe out of a church cookbook in the 50's. I usually make 3 loafs at a time. It is wonderful! Even those who hate fruitcake love this!
- Preheat oven to 325.
- Grease well a bread/loaf pan.
- If not the non-stick kind, line the bottom only with 3 layers of waxed paper and then grease.
- Into bowl mix flour, baking powder, and salt; then stir in chocolate chips, walnuts, dates and cherries until well coated with flour.
- In large bowl, beat the eggs well; then gradually beat in sugar.
- Fold in the flour mixture and mix well (this will be stiff) and pour into greased pan.
- Bake 1 1/2 hours or until cake tester come out clean.
- Cool in pan.
- Wrap in foil when removed from pan and store at room temp.
- Slice, serve and enjoy!
- This is much better the next day!
This bread is sooooo good. My mother made it in the 60's and I've never forgot how delicious it was. The candied cherrys are wonderful, but hard to find and full of nasty fruit coloring. I substitute read dried cherries, or even canned cherries, patted very dry before adding to the batter. I'm so glad you found and posted this classic recipe.
This is also a Christmas tradition in our family! I use marachino cherries and 1/2 C. pecans and omit the dates. I find the cherry juice helps the bread from getting too dry.
Wonderful recipe-small world, I have this same recipe from a close family friend who used to make and send it every year, at Christmas. It isn't Christmas without this Bishop's Bread!