An interesting and unusual fruitcake, Bishop’s Bread is made without butter and has a sponge-like texture. It may be served plain or sliced and spread with butter.
1 teaspoon butter
5 oz. plus
1 tablespoon flour
12 oz. castor sugar
½ teaspoon salt
2 oz. candied peel, chopped
2 oz. glace cherries, chopped
3 oz. shredded almonds
2 oz. chocolate bits
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a 9-inch cake tin with the butter. Lightly coat the cake tin with 1 tablespoon of flour.
In a medium-sized mixing bowl, beat the eggs and sugar together with a wire whisk until the mixture is pale yellow and makes a ribbon trail on itself when the whisk is lifted. With a metal spoon, fold in 4 ounces of flour.
In a small bowl, combine the remaining flour with the salt, candied peel, cherries, almonds and chocolate bits. Fold the fruit-and-flour mixture into the egg mixture. Pour into the tin. Bake for 40 to 45 minutes, or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and turn out on to a wire cake rack.