This family favorite old fashioned Bishop Cake Recipe includes chopped walnuts, chocolate chips, dates, and candied cherries.
How to Make Old Fashioned Bishop Cake
One of our family’s best beloved recipes has to be this perennial favorite: Bishop Cake. Although I remember it well as a child, it was made well before that time and has stood the test of time after generations of holidays and family gatherings.
There’s something magically wonderful about the taste of Bishop Cake. Don’t mistake it for a fruit cake. It really is in a league by itself.
Did You Know? One of the earliest mentions of Bishop Cake was in a cookbook published in the late 19th century.
I believe that it’s best to think of this recipe as a hearty dessert cake and should not be confused with your usual holiday fruit cakes.
The difference is that Bishop Cake is a smaller loaf but more dense with a nutty batter. Once baked and wrapped well, it can be frozen up to a year, which makes it perfect for gift-giving.
Here’s how to make Bishop Cake:
Begin with chopped walnuts, flour and the other dry ingredients, as well as a beaten egg.
Next, add chocolate chips and chopped dates.
And, chopped candied cherries.
Once a toothpick comes out clean, remove the Bishop Cake from the oven and allow to cool for about 10 minutes before inverting.
Allow the loaves to completely cool before wrapping in plastic wrap and aluminum foil. You can freeze Bishop Cake up to a year. But it’s really scrumptious right from the oven. Slice and Serve. Enjoy!
- 3 eggs beaten
- 1 cup granulated sugar
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 12 oz semi sweet chocolate chips
- 2 cups walnuts coarsely chopped or ground
- 1 cup dates coarsely chopped
- 1 cup candied cherries coarsely chopped
- Preheat oven to 375 degrees F.
- Prepare 6 small loaf tins by spraying with nonstick spray.
- In a large bowl, combine eggs and sugar. Mix well.
- Sift dry ingredients into this mixture. Mix well.
- Next, add chocolate chips, dates, nuts, and cherries to flour mixture.
- Stir entire dough to combine completely.
- Add batter to each loaf tin (6 mini loaf pans and 1 regular loaf pan) to fill 3/4 of the way.
- Bake in oven for about 45-50 minutes or until a toothpick comes out clean.
- Allow loaves to cool for about 5 minutes before flipping them out onto a cooling rack to completely cool.
- Slice and serve immediately or wrap in plastic wrap, followed by aluminum foil. Enjoy!