Bishops Cake Recipes

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AUNT ISABEL'S BISHOP'S CAKE

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.

Provided by Sweetiebarbara

Categories     Dessert

Time 1h30m

Yield 1 loaf cake, 20 serving(s)

Number Of Ingredients 10



Aunt Isabel's Bishop's Cake image

Steps:

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

1 cup dates (chopped)
1 cup pecans (toasted, chopped)
1 cup maraschino cherry (sliced in half)
1 (12 ounce) package semi-sweet chocolate chips
3 eggs (well beaten)
1/2 cup butter (melted)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 1/2 cups flour (sifted)

BISHOP'S CAKE

Pound cake good for gifts. Recipe by Mrs. James H. Huguet, River Roads rEcipes p 176. This is an old fashioned pound cake. As a variation I sprinkle crushed blanched almonds over the top of the cake right before putting it into the oven to bake.

Provided by eboyd

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 6



Bishop's Cake image

Steps:

  • Cream butter with sugar.
  • Add eggs, juice and vanilla.
  • Beat Well.
  • Add sifted flour.
  • Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven.
  • Let cool before removing from pan.
  • Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.

1/2 lb butter
2 cups sugar
5 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
2 cups cake flour, sifted

BISHOPS POUND CAKE

I make a lot of pound cakes but the flavor of this one is hard to beat. This was the first "Southern" pound cake I ever made.

Provided by Bonnie Bryant

Categories     Cakes

Time 1h50m

Number Of Ingredients 12



Bishops Pound Cake image

Steps:

  • 1. Sift together the dry ingredients.
  • 2. Cream sugar butter and the flavors. Add the eggs one at a time.
  • 3. Then to the creamed mixture add the flour and milk alternately
  • 4. Add oil and mix together well.
  • 5. Pour into ungreased tube pan.
  • 6. Bake at 325 fo 1 hour and 15 minutes
  • 7. After cake is done and cooled to warm begin the glaze
  • 8. Mix 1/2 cup water, 1 cup sugar and 1teaspoon of all the flavored extracts. Then pour over the warm cake.

2 stick butter
1 tsp each extract: vanilla coconut lemon rum and butternut
3 c sugar
5 eggs
3 c flour
1/2 tsp baking powder
1/4 tsp salt
1 c milk
1/2 c crisco oil
1/2 c water
1 c sugar
1 tsp of each flavored extracts

BISHOP'S CAKE

Make and share this Bishop's Cake recipe from Food.com.

Provided by Julie Kovarik

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 6



Bishop's Cake image

Steps:

  • 1.
  • Preheat oven to 350 degrees; grease& flour 10-inch bundt pan.
  • 2.
  • Cream butter& sugar until fluffy.
  • 3.
  • Add flour to butter mixture; stir just enough to blend.
  • 4.
  • Add lemon juice& vanilla; stir well.
  • Add eggs, one at a time, mixing well after each.
  • 5.
  • Pour batter into prepared pan.
  • Bake for 1 hour and 15 minutes.
  • 6.
  • Cool in pan for 10 minutes, then remove and cool completely.

Nutrition Facts : Calories 456.6, Fat 14.9, SaturatedFat 8.3, Cholesterol 162.7, Sodium 46, Carbohydrate 74.2, Fiber 0.8, Sugar 50.4, Protein 7.3

1/2-1 cup lb sweet butter
2 cups sugar
2 cups unbleached all-purpose flour
1 teaspoon fresh lemon juice
1 teaspoon vanilla
5 eggs

BISHOP'S CAKE

I found this cake in an old Church Cookbook. It taste like an enticing concoction somewhere between a fruitcake and a chocolate chip cookie. I only made it once but it was very good.I hope you like it.!!!!!!!!!

Provided by Zelda Hopkins

Categories     Other Desserts

Time 55m

Number Of Ingredients 10



Bishop's Cake image

Steps:

  • 1. Sift together flour, baking powder, and salt. Add chocolate chips, nuts, dates, cherries, and raisins. In another bowl, Beat eggs and sugar. Add to dry ingredients and fold in. Fill two greased loaf pans three- quarters of the way and bake at 325 degrees for 45 minutes, or until done.

1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 c chopped nuts, any kind
1 c cut up dates
1 c halved maraschino cherries or glace cherries
3 large eggs
1 c sugar
1/2 c golden raisins
1 pkg chocolate chips, 6oz.

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