Bishop’s Cake Recipe
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 cake
- Category: Dessert
- Cuisine: Anglican, Traditional Holiday
- Diet: VegetarianDiet
Ingredients
- utter: 1 cup (2 sticks), softened
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- All-purpose flour: 2 cups
- Almond extract: 1 teaspoon
- Candied glazed fruit: 1 cup, chopped (such as cherries, pineapple, and citrus)
- Cinnamon: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Cloves: 1/4 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9-inch round cake pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Cream butter and sugar: In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Add almond extract.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the candied fruit.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Cool and serve: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Optional: Frost or glaze as desired before serving.
Nutrition
- Serving Size: 1
- Calories: 4
- Sugar: 0
- Sodium: 4
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Find it online: https://www.rollrecipe.com/bishops-cake/