Guest guest Posted April 9, 2003 Report Share Posted April 9, 2003 Bishop's Cake adapted from Culinary Arts Institute Crockery Cooking, 1976 1-1/2 C. flour 1 t. baking powder 1/2 t. salt 3 eggs 3/4 cup sugar 1 C. (about 7 ounces) small date pieces 1 C. (about 8 ounces) maraschino cherries, drained and sliced 2 C. walnuts, coarsely chopped and toasted 6 ounces semisweet chocolate pieces Mix flour with baking powder and salt. Beat eggs and sugar until thick. Slowly add dry ingredients to egg mixture. Stir in fruits, nuts, and chocolate. Place batter in a well-greased and floured cooker bake pan or 2 pound coffee can. Cover pan with lid or 6 layers of paper towels. Place in crockpot. Cover crockpot and cook on high for 2 to 3 hours. Cool pan for 10 minutes. Remove cake and completely cool on wire rack. Quote Link to comment Share on other sites More sharing options...
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