Ingredientes para Aunt Isabel's Bishop's Cake
- 1 cup pitted dates
- 1 cup pecan halves
- 1 cup dried cherries
- 1 cup semi-sweet chocolate chips
- 2 large eggs
- 1 cup (2 sticks) softened unsalted butter
- baking powder (baking soda used instead)
- 1/2 teaspoon salt
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
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Cómo preparar Aunt Isabel's Bishop's Cake
- Preheat oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
- Chop 1 cup pitted dates, 1 cup pecan halves, and 1 cup dried cherries. Set aside in separate bowls.
- Lightly dust the chopped dates with 1 teaspoon of flour.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 2 large eggs until light and fluffy.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the dates, pecans, and cherries, one at a time, mixing thoroughly after each addition.
- Finally, stir in 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 90-105 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 90 minutes).
- Let the cake cool completely in the pan before attempting to remove it. This prevents crumbling!
- Once completely cool, carefully remove the cake from the pan using the parchment paper.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
100g
Fat
32g
Carbs
11g
