Time 1h30m Yield 1 loaf cake, 20 serving(s) Number Of Ingredients 10 Steps:
Chop the dates, pecans, and cherries and set aside in individual prep bowls. Dust dates lightly with about 1 teasp. flour or less. Combine eggs and butter. Sift together dry ingredients and add to egg mixture. Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips. Make sure to stir thoroughly after each addition. Pour into greased loaf pan, I used Pam and then lined with parchment paper. Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours). 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.
Time 1h Yield 70 Number Of Ingredients 12 Steps:
Preheat oven to 250 degrees F (120 degrees C). Place raisins, candied cherries, dates, and candied pineapple in a bowl; stir in 1/2 cup bourbon whiskey; set aside to soak. Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; beat in vanilla extract and cinnamon with last egg. Stir pecans and fruit mixture into butter mixture; stir in self-rising flour alternately with remaining bourbon whiskey as needed to form a soft dough. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven just until cookies begin to look dry, about 30 minutes. Cool cookies on a wire rack; store in a sealed container lined with waxed paper.
More about “aunt isabels bishops cake recipes”
Yield 8 servings Number Of Ingredients 12 Steps:
In a large bowl, cream butter, sugar, and shortening together with a hand mixer. Mix the eggs, one at a time, into the batter. In a medium bowl, combine the milk, lemon extract, and vanilla extract. In a separate medium bowl, whisk the flour, baking powder, and salt. Alternately add the dry and wet ingredients into the batter. Pour the batter equally into two greased and lightly floured loaf pans. Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean. Cool for 30 minutes before slicing. Serve with vanilla ice cream and berries. Enjoy!
