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Aunt Isabel's Bishop's Cake

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“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.”
READY IN:
1hr 30mins
SERVES:
20
YIELD:
1 loaf cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the dates, pecans, and cherries and set aside in individual prep bowls.
  2. Dust dates lightly with about 1 teasp. flour or less.
  3. Combine eggs and butter.
  4. Sift together dry ingredients and add to egg mixture.
  5. Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
  6. Make sure to stir thoroughly after each addition.
  7. Pour into greased loaf pan, I used Pam and then lined with parchment paper.
  8. Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
  9. 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.

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