Bishop’s Bread (cake without butter)
75 g raisins
50 g candied lemon or orange peel, finely chopped
1 tblsp dark rum
250 g caster sugar
250 g plain flour
1 tsp mixed spice
2 tsp baking powder
1 pinch salt
50 g ground almonds
100 g plain chocolate, finely chopped
Line a cake tin of about 30 cm with baking paper. Pre-heat oven to 180° C.
Marinate the raisins and lemon peel in the rum.
In a large bowl, mix eggs and sugar with an electric beater until pale and fluffy (about five minutes).
Mix flour, spice, baking powder and salt and sieve over the egg and sugar mixture. Add almonds, chocolate, raisins and lemon peel and stir together.
Pour into the prepared tin and bake for 55 to 60 minutes.
Wrapped in foil this cake keeps for at least five days in the fridge. It is easier to cut after one day.
It starts to smell of Christmas in the kitchen......
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