So how do you feel about fruit cake? I see a collective screwing of faces out there. But honestly this fruitcake, packed with chocolate chips, cherries, dates and walnuts is hard to beat. Did you get that? CHOCOLATE chips in fruitcake? Yum!
I learned to make this recipe in the 1970s, and I’ve made it every Christmas since. The friend who gave me the recipe called it Bishop’s Cake, and why would I argue? I’ve seen it called other names since then, but this one stuck for me. It lasts a long time when refrigerated and it’s rich. One small slice is plenty. (Don’t take the photo too seriously. Bishop’s Cake is mostly nuts and fruits with much less batter than my illustration.)
So here’s a Christmas gift for you, an easy one to make once the ingredients have been assembled. I guarantee you’ll be pleased.
In a medium size bowl combine:
- 3 eggs, well beaten
- 1 cup sugar
- 1 ½ cups cake or all-purpose flour
- ½ teaspoon salt
Mix the batter by hand. Then add:
- 1 cup candied cherries–chopped (not maraschino, but the fruitcake kind that come in plastic containers.
- 1 cup chopped dates
- 1 cup chocolate chips
- 2 cups chopped walnuts
Grease loaf/bread pan and put wax or parchment paper in bottom (or just grease really well).
Bake at 250-300 degrees for 1 ½ hours. Let cool completely. Slice and enjoy.
As for CHU? Don’t forget, to end with a bang this month, I’m giving away a $50 gift certificate to Barnes and Noble bookstores instead of a silly kitchen gadget. That way you can indulge your cookbook fantasies or take the CHU pledge and use the ones you have and buy something yummy to read instead. However you plan to use it if you win, you’ll find the rules in last week’s CHU blog.
Remember, we’re not asking for original recipes, just something new to YOU that you haven’t made before. Start your ovens and enjoy.