As the name implies, this cake is certainly very suitable to be baked for the X'mas season. I've eaten this cake before but didn't know that it's called Bishop's Cake or Stained Glass Window Cake until I spotted this on the internet. According to the website this is an old English fruit cake that got its name from the stained glass window of the churches and cathedrals because of the appearance of the cross-section of each slice of cake. Also known as American Christmas cake. The wonderful part of it is that no fat is used in this cake! As X'mas is not too faraway, perhaps you would like to give this a try as it can be kept in the refrigerator, wrapped in foil, for about 2 months.
As this cake is quite sweet, cut and serve in thin slices with coffee, tea or sherry.
Bishop's Cake ~ Stained Glass Window Cake
- 150 gm dried pineapple, coarsely chopped
- 100 gm each of Cashew nuts, Brazil Nuts, Walnuts
- 50 gm raisins
- 120 gm red and green cherries
- 2 Tbsp mixed peel (1 orange and 1 lemon)
- 75 gm plain flour
- 1/2 tsp baking powder
- 2 eggs
- 80 gm sugar
- 1/4 cup Brandy/Rum/Orange juice
- 1 tsp vanilla
- Icing sugar for dusting (optional)
- Grease and line a 9" x 4" x 3" loaf pan. Sift flour and baking powder, set aside.
- Combine 3/4 of the fruits and nuts in a large bowl. (Cut the fruits and nuts into half). Keep the remaining 1/4 fruits and nuts, whole.
- Add sifted flour into the fruits and nuts to coat.
- Beat sugar, eggs, Brandy and vanilla on low speed till well combined.
- Add to fruit mixture and mix well.
- Spoon batter into prepared pan. Use a spatula to press down on the fruits and nuts to make it compact. Top with the remaining whole fruits and nuts.
- Bake in a preheated oven @ 150 deg.C for 60 to 70 mins. Cover with foil if it begins to brown too much.
- Leave to cool in pan for 20 mins. turn onto wire rack to cool completely.
- Wrap with plastic wrap, then foil and keep refrigerated.
- Dust with icing sugar before serving.
I'm submitting this post to 'Baby Sumo's Christmas Recipes Collection 2013' hosted by
Baby Sumo of Eat Your Heart Out.