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
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.
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
THE BEST BISHOP'S FRUITCAKE EVER MADE
Take this cake to your next get-together or Christmas party or New Year party and watch your guests/friends' want more of this cake. I watched Chef Rakesh Sethi make this on Mirch Masala, Star Plus and it did look amazing to me. I am yet to try it.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Put butter in a mixing bowl.
- Add sugar and cream well.
- Add eggs, one at a time, beating until light and fluffy and mix well.
- Add lemon juice, essence and caramel.
- Mix well.
- Keep aside.
- Put flour in a separate bowl.
- Add tuti fruti and raisins.
- Mix well.
- Add baking powder and grated peel.
- Mix well.
- Add dry ingredient mixture into wet ingredients mixture.
- Mix well.
- Pour into a greased (with white butter) cake tin.
- Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
- Remove from tin.
- Allow to cool completely on a wire rack.
- Slice and serve.
Nutrition Facts : Calories 3324.1, Fat 183.2, SaturatedFat 108.7, Cholesterol 1273.4, Sodium 1614.3, Carbohydrate 379.1, Fiber 6.5, Sugar 220.2, Protein 48.4
THE WORLD'S BEST FRUITCAKE
My dad started making this fruitcake about 30 years ago. Everyone who hates fruitcake likes this, and everyone who likes fruitcake LOVES this. Many people say this is the ONLY fruitcake they will eat. I hope you'll try this. Just follow the directions EXACTLY, and you'll have the most wonderful fruitcake ever!
Provided by CaramelPie
Categories Dessert
Time 1h20m
Yield 2 loaves, 48 serving(s)
Number Of Ingredients 6
Steps:
- Place coconut, dates, and pecan pieces in a very large (7 quart or larger) bowl. With your hands break up chunks of dates & coconut, and stir those 3 ingredients together.
- Add the cherries, pineapple, and sweetened condensed milk. Stir thoroughly. (I wear non-powdered surgical gloves, and stir it with my hands because the mixture is very stiff.).
- Let set at room temperature while you prepare the pans. Spray 2 - 9"x5" loaf pans with Pam. Line the pans with waxed (or parchment) paper. (We cut parchment paper in 4 1/4"x 16 1/4" and 8"x 12 1/2" strips for this. You want the paper to come up past the sides of the pans after the mixture is packed into the pans. It seems like a lot of work, but it's well worth the effort!) Now spray the paper (after you've pressed it into the pans) with Pam.
- Stir the ingredients well again.Divide the ingredients equally between the 2 loaf pans.
- Pack VERY TIGHTLY and smoothly into the pans. (I wet my hands & press, pack down, & smooth top, using both hands. Wetting your hands keeps them from sticking to "batter".).
- Place the pans on the middle rack of the oven and bake at 300 degrees F for 1 hour, or until lightly browned. (If the cakes have baked for an hour, or look a little brown around the edges, take them out of the oven & lift edges of paper a little to see if sides look brown enough. If they're brown on sides, but not on top, you may broil the tops for a few minutes-watch carefully.).
- Remove cakes from oven and let cool for 10 minutes in the pans.
- Gently lift the edges of the paper a couple of times on each side - kind of a rocking motion. Turn pans upside down onto a paper-lined cookie sheet. Lift pans from the cakes. Remove paper from bottom of cakes IMMEDIATELY.
- Let cool completely. Place in a large container (don't wrap yet) and refrigerate overnight.
- Turn cake upside down to slice. After slicing, wrap in waxed (or parchment) paper, then in heavy duty aluminum foil.
- May be refrigerated up to 3 months or frozen up to 1 year.
Nutrition Facts : Calories 190.4, Fat 11.2, SaturatedFat 4.1, Cholesterol 5.6, Sodium 51.9, Carbohydrate 22.1, Fiber 1.4, Sugar 20.6, Protein 2.5
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