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Receta Bishop Cake (Fruit Cake)
by CookEatShare Cookbook

Bishop Cake (Fruit Cake)
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  Raciónes: 12

Ingredientes

  • 1/2 pound butter
  • 1 c. sugar
  • 5 large eggs, beaten
  • 4 c. pecans, broken
  • 1 c. yellow candied pineapple
  • 3/4 c. flour
  • 1/2 tsp baking pwdr
  • 2 tbsp lemon extract
  • 2 tbsp vanilla extract
  • 3/4 pound candied red cherries or possibly candied mixed fruit

Direcciones

  1. Cream together butter with sugar. Add in well-beaten large eggs and mix.Coarsely chop pineapple and break pecans (may substitute walnuts).
  2. Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.
  3. Put together the remaining flour (leftover from dredging) with baking pwdr. Mix with creamed butter mix, adding lemon extract and vanilla.
  4. Grease and flour an angel food pan well, tapping out excess flour.
  5. Bake for 30 min at 300°F. Reduce temperature to 250°F and continue cooking for an additional 2 1/4 hrs.
  6. When cake has cooled, place into a tin with a tight fitting cover.
  7. Place a small glass into the center of cake and fill with rum.
  8. Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.