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Bishop’s Cake

An old English fruit cake that got its name from the stained glass window because of the appearance of each slice. It is sometimes known as American Christmas cake and it is more of a fruit and nut slab than a cake. This cake should be stored in the refrigerator, and wrapped in aluminium foil. As it is so sweet serve only thin slices; it can be served with sherry.

Image of Bishop’s Cake

500 g (1 lb) whole shelled Brazil nuts
12 dates, pitted
250 g (8 oz) glace cherries, red and green mixed
100 g (3 ½ oz) plain flour
½ teaspoon baking powder
½ teaspoon salt
175 g (6 oz) caster sugar
3 eggs, beaten
1 teaspoon vanilla essence
icing sugar, for dredging


Serves: 12


1.Heat the oven to 150°C (300°F), Gas Mark 2.

2.Grease a 21 x 11 cm (8 ½ x 4 ¼ inch) loaf tin. Line the base and sides with greased greaseproof paper.

3.Put the nuts, whole dates and whole glace cherries into a large mixing bowl. Sift the dry ingredients over them and mix thoroughly. Pour in the eggs and vanilla. Stir well and spoon into the prepared tin.

4.Bake for about 1 ¾ hours or until a skewer inserted in the centre comes out clean.

5.Remove from the tin, peel away the paper, and cool completely on a wire rack. Wrap in aluminium foil and store in the refrigerator. It will keep for up to 3 weeks.

6.Serve dredged with icing sugar.

Preparation time: 20 minutes
Cooking time: 1 ¾ hours

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