Bishop's Bread Recipe
Ingredients
| 1 1/4 cups sifted all purposeflour | ||
| Eggs | 3 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Fruit | 1 1/4 Cup (16 tbs), candied | |
| Orange | 1 Teaspoon | |
| 1 1/4 cups almonds or pecans, chopped | ||
Directions
Sift flour and salt together and mix with candied fruit and nuts.
Set aside.
Beat eggs vigorously, then add sugar a little at a time, and continue beating hard until mixture is smooth and very thick.
Stir in vanilla, orange extract, and flour combination.
Pour into a greased and lightly floured loaf pan.
Bake in a preheated 325° oven for 50 to 60 minutes or until toothpick inserted in center comes out dry.
Remove from pan and cool on a cake rack.
Cut in thin slices to serve.
A cup (1 package) chocolate pieces may be added with the fruit and the nuts.
Set aside.
Beat eggs vigorously, then add sugar a little at a time, and continue beating hard until mixture is smooth and very thick.
Stir in vanilla, orange extract, and flour combination.
Pour into a greased and lightly floured loaf pan.
Bake in a preheated 325° oven for 50 to 60 minutes or until toothpick inserted in center comes out dry.
Remove from pan and cool on a cake rack.
Cut in thin slices to serve.
A cup (1 package) chocolate pieces may be added with the fruit and the nuts.
Chef
