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LOCATION: Recipes >> Cake Recipes >> Bishops Bread 02

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Bishop's bread

2 3/4 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
6 oz. semisweet chocolate chips
1 1/2 c. chopped pecans
1 cup chopped maraschino cherries, well drained
1 c. chopped dates
5 eggs
1 1/4 c. sugar
1/4 c. vegetable oil
1/4 c. milk
1 tsp. vanilla extract (real)

Preheat oven to 300F.

Sift together flour, baking powder and salt in a large bowl. Add
chips, nuts, and fruit. Stir to coat pieces with flour.

Beat eggs till foamy. Add sugar gradually and continue beating
till eggs are thick and light. Blend in oil, milk and vanilla.

Add wet mixture to dry mixture, mixing thoroughly. Divide batter
evenly between two well-greased 4x8" baking pans. Bake at 300F.
for 55 to 65 minutes. Cool completely before slicing. Wrap in foil
and store in fridge.

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