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Semi-Sweet Bishop's Bread

3 eggs
1/2 cup (125 ml) sugar
1 tsp (5 ml). vanilla
1-1/2 cups (350 ml) flour
1 tsp (5 ml). salt
1 (6 oz (168 grm).) pkg. semi-sweet chocolate chips
1 cup (225 ml) chopped dates
1 cup (225 ml) chopped nuts
1 cup (225 ml) whole candied cherries
1/2 cup (125 ml) mixed candied fruit
3 tbsp (45 ml). brandy
Optional: confectioners' sugar frosting


In a small bowl, beat eggs until thick and lemon colored (about 5 minutes). Gradually beat in sugar and vanilla. In large bowl, combine flour and salt. Add chocolate chips, dates, nuts, candied cherries and fruit; mix together. Fold in egg mixture. Spread in greased and floured 9x5x3-inch loaf pan. Bake in a preheated 325 degree (175 C.) oven for 1 hour. Remove from oven, cool 10 minutes and invert. When cool, pierce top with 1 1/2-inch deep holes, using a toothpick. Slowly pour brandy over top. Wrap tightly in aluminum foil. Store at room temperature overnight. Drizzle with confectioners' sugar frosting, if desired.

Source: online-cookbook.com