Skip to main content

Bishop's Cake ~ Stained Glass Window Cake


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

    Ingredients
  • 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)
Method
  1. Grease and line a 9" x 4" x 3" loaf pan.  Sift flour and baking powder, set aside.
  2. 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.
  3. Add sifted flour into the fruits and nuts to coat.
  4. Beat sugar, eggs, Brandy and vanilla on low speed till well combined.
  5. Add to fruit mixture and mix well.
  6. 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.
  7. Bake in a preheated oven @ 150 deg.C for 60 to 70 mins.  Cover with foil if it begins to brown too much.
  8. Leave to cool in pan    for 20 mins. turn onto wire rack to cool completely.
  9. Wrap with  plastic wrap, then foil and keep refrigerated.
  10. 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.



Comments

  1. A beautiful cake and I like the fact that there's no oil too. Would love to bake this for cny:D

    ReplyDelete
    Replies
    1. Yes, and you can make it early and keep in the fridge.

      Delete
  2. Cheah, this cake is certainly very beautiful! Like it is studded with colorful jewels.

    ReplyDelete
    Replies
    1. You've said it right, studded with colourful jewels!

      Delete
  3. This cake has a unique name but it looks very much like Christmas fruit cake except that it contains a lot more fruits and nuts than a normal fruit cake.

    ReplyDelete
    Replies
    1. You're right, Chris. Looks like any other X'mas cake except that it has no fat.

      Delete
  4. Hi Cheah, very lovely cake. Can I have a piece?

    ReplyDelete
  5. Hi Cheah , what a beautiful cake , I have all the ingredients on hand and baking it for Xmas , made my Xmas fruitcake last month , this cake will be an added addition and just so pretty to look at . Thanks for sharing :)

    ReplyDelete
    Replies
    1. You're most welcome. A good idea to make this as an addition to all the lovely spread for X'mas!

      Delete
  6. Cheah, This cake looks so colourful and festive. I'm sure you have keep an extra slice for me :)

    ReplyDelete
  7. Cheah,
    Such a joyful looking fruit cake. Lovely colours and packed with fruits and nuts.
    Would be a great Christmas and CNY treat.
    mui

    ReplyDelete
    Replies
    1. Yes, this cake is festive enough for all occasions!

      Delete
  8. Certainly it's a colorful cake. I like both of names and very festive.

    ReplyDelete
  9. Hi Cheah,

    Every slice of this cake is so pretty. This is truly a timeless classic!

    Zoe

    ReplyDelete
    Replies
    1. Ya, I really like the colour, and also it keeps well.

      Delete
  10. This definitely looks very Christmassy - always thought this was called fruit cake haha! Thanks for sharing and linking this to my Christmas event ;)

    ReplyDelete
    Replies
    1. My pleasure.... yes very X'massy, name and the look!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…