Picture the local Catholic bishop in his rectory serving a simple, tasty cake to his visitors with a cup of hot coffee or perhaps a small glass of schnapps. That’s how this delicious almond-scented fruitcake got its name. Some Bischofsbroten are pretty austere, nothing more than sponge cake with a bit of candied fruit tossed in. This recipe, based on one from Das große Buch der österreichischen Mehlspeisen, must have come from a rich bishopric: Almond paste, chocolate, rum, and nuts all find their way into the cake along with the required fruit. It’s baked in a Rehrücken pan, which gives it an attractive shape. (See the Note at the end of the recipe to bake in an American loaf pan.)
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