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Bishop's Bread

This colourful loaf of glace fruit, whole nuts and brandy will become a firm favourite not just at Christmas time.

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2 eggs
125 g (4 oz) caster sugar
125 g (4 oz) plain flour
1 teaspoon baking powder
¼ teaspoon salt
375 g (12 oz) mixed glacé fruit such as pineapple, pears, peaches, apricots
125 g (4 oz) mixed red and green glacé cherries
375 g (12 oz) raisins
500 g (1 lb) shelled whole nuts such as almonds, Brazils, pecans or walnuts
75 ml (2½ fl oz) brandy, rum or orange liqueur
Extra glacé fruits to decorate


Serves: 14


1 Preheat oven to 150˚C (300˚F/ Gas 2). Grease 2 loaf tins about 25 X 8 X 4 cm (10 X 3 X 1½ in) and line base and sides with non­stick baking paper or greased greaseproof paper.

2 Beat eggs and sugar together in a small bowl. Sift flour, baking powder and salt into a large bowl.

3 With kitchen scissors dipped in hot water, cut the mixed glacé fruit to about the same size as the cherries.

4 Add the chopped fruit, cherries and raisins to the dry ingredients and stir well to coat with flour, baking powder and salt.

5 Stir fruit mixture and nuts into egg mixture and mix together thoroughly.

6 Turn mixture into the prepared tins, pushing it well into corners. Bake for 1¼ hours until firm to the touch when pressed lightly with the fingers. Remove from oven and drizzle immediately with brandy, rum or liqueur. Cool in the tins, then wrap in foil and store in the refrigerator. When ready to serve, decorate top with extra glacé fruits.

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