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Bishop's Fruit And Chocolate Tea Cake

chef.tim.lee's picture
For fruit
  Chopped candied mixed fruit 1⁄2 Cup (8 tbs)
  Dried currants 1⁄2 Cup (8 tbs)
  Golden rum 2 Tablespoon
  Chopped almonds 1⁄2 Cup (8 tbs)
  Bittersweet chocolate 2 Ounce, finely chopped
For cake
  Unsalted butter 2⁄3 Cup (10.67 tbs) (1 Stick Plus 2 Tablespoons, At Cool Room Temperature)
  Almond paste 1⁄2 Cup (8 tbs), crumbled
  Eggs 4 Large, separated (Room Temperature)
  Vanilla 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 2 Teaspoon
  Salt 1 Pinch

1 To prepare the fruit: In a small bowl,mix the candied fruit, currants, and rum and set aside to plump for 1 hour.
2 Stir in the almonds and chocolate, then toss with the flour.
3 To make the cake: Place a rack in the center of the oven and heat to 350 degrees farenheit.
4 Using a cylinder-shaped pastry brush, butter the inside of a 12-inch nonstick Rehrucken pan. Dust with flour and tap out the excess.
5 In the bowl of a standing heavy-duty electric mixer ,beat the butter and almond paste on a medium-high speed until smooth and very light in color, for about 2 minutes.
6 One at a time, beat in the yolks, then the vanilla.
7 In a medium bowl, beat the egg whites with a whisk or handheld electric mixer on high speed until soft peaks form.
8 Gradually beat in the sugar until the peaks are stiff and shiny. Fold into the butter mixture.
9 Sift the flour, baking powder, and salt together. Sift half of the flour mixture over the batter and fold in.
10 Repeat with the remaining flour. Fold in the fruit and nut mixture. Spread evenly in the pan.
11 Place in the oven and reduce the oven temperature to 325 degrees farenheit.
12 Bake until browned and the top springs back when pressed in the center and a toothpick inserted in the center comes out absolutely clean (this is a sticky batter, so look closely), about 35 minutes.
13 Cool on a wire rack for 10 minutes. Invert and unmold onto the rack and cool completely.

14 Slice and serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 572 Calories from Fat 252

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 12.4 g62%

Trans Fat 0 g

Cholesterol 146.1 mg48.7%

Sodium 185.6 mg7.7%

Total Carbohydrates 72 g23.9%

Dietary Fiber 3.6 g14.3%

Sugars 51.9 g

Protein 9 g18.2%

Vitamin A 12% Vitamin C 0.57%

Calcium 17.4% Iron 14.1%

*Based on a 2000 Calorie diet


Bishop's Fruit And Chocolate Tea Cake Recipe