Bishop’s Bread

Preparation info

  • 10 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 eggs
  • cups confectioners’ sugar
  • cups sifted all-purpose flour
  • ½ teaspoon salt
  • ½ cup chopped citron
  • ½ cup chopped candied cherries
  • 1 cup slivered almonds
  • 1 cup semisweet chocolate bits


    1. Preheat oven to moderate (350°F.).

    2. Beat the eggs and sugar until thick and lemon-colored. Because there is no leavening in this cake other than the air beaten into the eggs, it is most important that the eggs be beaten almost to the ribbon stage. Fold in two cups of the flour.

    3. Combine the remaining flour with the remaining ingredients and fold the mixture into the batter. Pour into a nine-inch mold or angel-cake pan. Bake for about forty-five minutes, until a cake tester inserted into the mold comes out clean. Remove to a cake rack. When cool, turn out onto the rack. The cake may be iced with Confectioners’ Sugar Icing.