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Semi-Sweet Bishop's Bread
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Filled with dates, nuts, chocolate chips,candied fruit and brandy

Roxanne Kelly

Serves/Makes:1 -9x5 loaf

  • 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.
I found this one in my copy of "Taste/son of best of Taste" cookbook.

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