Aunt Isabel'S Bishop'S Cake Recipe

Name: Aunt Isabel'S Bishop'S Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dates (chopped); 1 cup pecans (toasted, chopped); 1 cup maraschino cherry (sliced in half); 1 (12 ounce) package semi-sweet chocolate chips; 3 eggs (well beaten); 1/2 cup butter (melted); 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup sugar; 1 1/2 cups flour (sifted)

Servings: persons

1
Chop the dates, pecans, and cherries and set aside in individual prep bowls.
2
Dust dates lightly with about 1 teasp. flour or less.
3
Combine eggs and butter.
4
Sift together dry ingredients and add to egg mixture.
5
Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
6
Make sure to stir thoroughly after each addition.
7
Pour into greased loaf pan, I used Pam and then lined with parchment paper.
8
Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
9
Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.

995

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup dates (chopped), 1 cup pecans (toasted, chopped), 1 cup maraschino cherry (sliced in half), 1 (12 ounce) package semi-sweet chocolate chips, and more.

Yes, Aunt Isabel'S Bishop'S Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aunt Isabel'S Bishop'S Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions