Bishop's Fruitcake

A classic, dense fruitcake-style loaf, similar to Bishop’s Bread. This batter is packed with walnuts, dates, candied cherries, pineapple, and chocolate chips, all held together with a simple egg and sugar batter.

Author

Unknown

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Recipe

Measurements	Ingredients
1 ½ Cups	Sifted All-Purpose Flour
1 ½ tsps	Baking Powder
¼ tsp	Salt
3	Eggs, Well Beaten
1 Cup	Granulated Sugar
¼ Pound (4 oz)	Chocolate Chips
2 Cups	Coarsely Chopped Walnuts
1 Cup	Coarsely Cut Dates
1 Cup	Candied Cherries
1 Cup (if desired)	Cut Candied Pineapple

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Instructions

1. Preheat your oven to 325°F. Grease a 9x5 inch loaf pan thoroughly.
2. In a separate medium bowl, sift together the flour, baking powder, and salt.
3. In a large bowl, combine the chocolate chips, chopped walnuts, dates, and candied fruit. Pour the flour mixture over the fruit and nuts and toss well to coat everything. This prevents the heavy pieces from sinking.
4. In another large bowl, beat the eggs and sugar together until well combined.
5. Fold the flour-coated fruit and nut mixture into the beaten egg mixture. The batter will be very thick and dense.
6. Spoon the batter into the prepared pan and spread it evenly.
7. Bake for 1.5 hours, or until a long toothpick or skewer inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack before slicing.

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