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Christmas fruit loaf with dried fruits and nuts
Traditional festive fruit loaf rich with walnuts and candied peel

Christmas fruit loaf (Bishop's bread)

Author: Flavelo
Recipes Cakes and Desserts
The secret of Bishop's Bread (or fruit loaf) lies in the density (viscosity) of the batter. This is a heavy, buttery batter which must be strong enough to hold the abundance of dried fruits and nuts so they don't sink to the bottom during baking. The egg white foam loosens it, whilst the butter keeps it moist for days.
🕒 Prep Time 25 mins
🍳 Cook Time 55 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rehruecken tin (ribbed loaf tin) or standard loaf tin
  • Hand mixer
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Preheat the oven to 170°C. Grease and flour the tin. Toss the chopped fruits and nuts with 2 tablespoons of flour (take from the measured amount).

Tip: Flouring increases friction, so the heavy pieces 'get caught' in the batter's network and don't sink.
2 ✓

Beat the soft butter with the icing sugar, vanilla and lemon zest until pale and fluffy.

Tip: Air bubbles mixed into the butter (mechanical leavening) assist the baking powder in making the cake light.
3 ✓

Add the egg yolks one by one, mixing thoroughly after each.

Tip: Adding them one by one is important for the stability of the emulsion.
4 ✓

Whisk the egg whites to stiff peaks with the pinch of salt.

Tip: Salt stabilises the structure of the egg white foam.
5 ✓

Alternately fold the flour mixed with baking powder and the egg white foam into the butter base. Work gently so as not to break the foam.

Tip: Use broad movements. We don't want to overwork the gluten in the flour, or the dough will become tough.
6 ✓

Finally, stir in the floured fruits. Smooth into the tin.

Tip: Tap the tin on the table slightly to release large air bubbles.
7 ✓

Bake for approx. 50-60 minutes. Check with a skewer.

Tip: If dough sticks to the skewer, bake longer. If only crumbs adhere, it is ready.

Recipe FAQ

The fruit sank to the bottom.
The batter was too runny, or you didn't toss the fruits in flour. The flour layer ensures adhesion to the batter.
Burnt outside, raw inside.
The oven was too hot. The dense batter needs time to cook through to the centre. Bake at a lower temperature for longer, and cover the top.

Ingredients

  • 300 g Plain flour
  • 200 g Icing sugar
  • 200 g Soft butter (room temperature)
  • 4 units Eggs (separated)
  • 300 g Mixed dried fruit and nuts (raisins, walnuts, candied orange peel)
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 1 unit Lemon zest
  • 1 pinch Salt