Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Classic Berry Cobbler with biscuit topping Classic Berry Cobbler Freshly baked maple syrup calzone Sweet Ricotta & Maple Syrup Dessert Calzone Raspberry Waffles with fresh fruit Fresh Raspberry Waffles Moi Moi with palm oil, served fresh with rich flavors Savory Steamed Bean Pudding (Moi Moi) with Palm Oil Gua Bao steamed buns with pork belly and pickles Classic Taiwanese Pork Belly Buns (Gua Bao) Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Classic Berry Cobbler with biscuit topping Classic Berry Cobbler Freshly baked maple syrup calzone Sweet Ricotta & Maple Syrup Dessert Calzone Raspberry Waffles with fresh fruit Fresh Raspberry Waffles Moi Moi with palm oil, served fresh with rich flavors Savory Steamed Bean Pudding (Moi Moi) with Palm Oil Gua Bao steamed buns with pork belly and pickles Classic Taiwanese Pork Belly Buns (Gua Bao)
Christmas fruitcake with dried fruits and nuts
Decorated fruitcake in Christmas mood

Classic Christmas Fruitcake (Bishop's Bread)

Author: Flavelo
Recipes Cakes and Desserts
The secret of Bishop's Bread (or fruitcake) lies in the density (viscosity) of the batter. It is a heavy, buttery sponge that must be strong enough to hold the abundance of dried fruits and nuts so they don't sink to the bottom during baking. Egg white foam lightens it, while butter keeps it moist for days.
🕒 Prep Time 25 mins
🍳 Cook Time 55 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Loaf pan or Venison loin pan
  • Hand mixer
  • Sieve

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Preheat oven to 340°F (170°C). Butter and flour the loaf pan. Toss the chopped fruits and nuts with 2 tablespoons of flour (take from the measured amount).

Tip: Coating with flour increases friction so heavy pieces get 'caught' in the batter web and don't sink.
2 ✓

Cream the softened butter with powdered sugar, vanilla, and lemon zest until pale and fluffy.

Tip: Air bubbles beaten into the butter (mechanical leavening) assist the baking powder in making the cake light.
3 ✓

Add egg yolks one by one, mixing thoroughly after each.

Tip: Adding them one by one ensures a stable emulsion.
4 ✓

Beat the egg whites with a pinch of salt until stiff peaks form.

Tip: Salt stabilizes the protein foam structure.
5 ✓

Alternately fold the flour mixture (sifted with baking powder) and the egg whites into the butter base. Work gently to keep the air in.

Tip: Use broad strokes. We don't want to overwork the gluten in the flour, or the cake will be tough.
6 ✓

Finally, stir in the flour-coated fruits. Smooth into the pan.

Tip: Tap the pan on the counter to release large air bubbles.
7 ✓

Bake for approx. 50-60 minutes. Check with a toothpick.

Tip: If batter sticks to the toothpick, bake longer. If only moist crumbs adhere, it is done.

Recipe FAQ

The fruit sank to the bottom.
The batter was too thin, or you didn't toss the fruit in flour. The flour coating provides grip against the batter.
Burnt outside, raw inside.
Oven was too hot. Dense batter needs time to cook through to the center. Bake at a lower temperature for longer and cover the top with foil.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 3/4 cups Confectioners' Sugar
  • 1 cup Unsalted Butter, softened
  • 4 large Eggs (separated)
  • 2 cups Mixed Dried Fruits and Nuts (raisins, walnuts, candied orange)
  • 2 1/2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Zest
  • 1 pinch Salt