Bishop Nut Bread

60 mins
Serves 6 people
Author: Rajni Ram
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Bishop Nut Bread or Bishops cake as it is popularly called is traditionally served at Christmas time. This cake is full of goodies inside. It gets its name from the stained glass look of each slice. However, I have not replicated that look. The cake mostly uses a lot of Tutti- Fruity, which I have not used. Simply because that’s not how I have eaten this cake. And believe it when I say, I have tasted this from one of the best hotels in India ITC Maurya . I have had the pleasure of enjoying this for 8 long years during our stay in Delhi.

I have loosely adapted this recipe from https://www.allrecipes.com/

Well, the original recipe calls for refined flour, choco chips, and tutti fruity. You know me by now, I use Maida/refined flour only when I think the recipe will not work well without it. So I used whole wheat flour. But in this case I took a chance, as even I did not know how it would turn out. Needless to say I am so happy with the texture. Well, so without diverging any further, other than the whole wheat flour I substituted the choco chips with chunks of broken chocolate, so that I have pockets of gooey chocolate in between, loaded it with walnuts, cranberries, and, blueberries. I topped it with some homemade ghee, for that divine smell while it bakes. The result is a very decadent cake, which is more like a loaf. Does the description make you drool? then, im happy, because it was intended .

While you are here check out other bakes by me like- Blueberry cheesecake, Whole wheat blueberry muffins, Eggless Pineapple cake, Strawberry and lemon loaf, Apple tea cake, Upside down orange vanilla cake(eggless), Pistachio Cake, Bajra and Almond flour cookies, and more…

Here is the recipe of Bishop Nut Bread

Ingredients

Ingredients

  1. Egg 1
  2. Whole wheat flour 1 3/4  cups (a little less than 2 cups)
  3. Granulated sugar 1/2 cup
  4. Oil (any neutral oil) 1/4 cup
  5. Buttermilk 1 cup
  6. Baking soda 1/2 tsp
  7. Baking powder 1/2 tsp
  8. Salt 1/2 tsp
  9. Vanilla essence 2 drops
  10. Chocholate chunks (use good eating chocolate, not compounded chocolate)
  11. Chocochips for topping
  12. Blueberries 1/2 cup (dried/dehydrated ones)
  13. Walnuts broken 1 cup
  14. Cranberries 1/4 cup
  15. Black raisins (optional) a handful
  1. Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add vanilla essence, and beat well again for 2 minutes on medium speed.
  2. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside.
  3. Now add all the flour-nut and berry mixture into the wet mixture, and combine well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix.
  4. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake.

Preheat oven to 175 C . In a large mixing bowl take an egg and beat until frothy. Add in the sugar, oil and buttermilk(please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk). Also add Vanilla essence, and beat well again for 2 minutes on medium speed. Now in another bowl take the flour, baking powder, baking soda, salt, blueberries, cranberries, raisins, walnuts, and mix well with spatula. Break the chocolate into chunks, and keep aside. Now add all the flour-nut and berry mixture into the wet mixture, and mix well with a spatula. Do not over mix or mix vigorously. Mix in a single direction until combined. Now add the chocolate chunks and give a gentle mix. Pour the cake batter into a greased 9 inch loaf pan, top with choco chips(optional), and bake at 175 c for 50 minutes. Since all ovens have a different temperature range, start checking from 40 minutes onward. When the cake is brown on top and a tooth pick inserted in the center comes out clean, (please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn’t mean the cake is undone, poke again at a different place to ensure). Switch off the oven and let the cake stand in the oven for 10 minutes. Remove, cool completely and then slice the cake.

Notes:

  1. Dates are commonly used in this cake, since I did not have them at the time of baking I have not added. I recommend that you add some.
  2. Tutti fruity can also be used, though i have excluded it.
  3. While mixing cake batter always mix in the same direction, this helps the cake to rise better.
  4. Please note, I skipped taking a picture of adding buttermilk, so I have represented it with curd. Please use a cup of buttermilk. To make 1 cup buttermilk, dilute 2 tbsp thick curd with 3/4 cup of water. Mix well.
  5. Since all ovens have a different temperature range, start checking from 40 minutes onward. Please note if you hit a chocolate chunk with the toothpick, it will be gooey, this doesn’t mean the cake is undone, poke again at a different place to ensure.
  6. No loaf pan, just use your regular cake dish. It is taste that matters after all.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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5 thoughts on "Bishop Nut Bread"

  1. Pinky mehta says:

    Nut bread is looking good 👍
    Can I make without eggs. Thanks

    1. Rajni Ram says:

      Hi! Thanks for showing interest in the recipe. Without Eggs the texture will be a little different. You can swap eggs with yogurt. Check out any of my eggless recipes for the measurements, and add the dry fruits, nuts and chocolate. I have not tried this version yet.

    2. Rajni Ram says:

      Hi! Thanks for showing interest in the recipe. Without Eggs the texture will be a little different. You can swap eggs with yogurt. Check out any of my eggless recipes for the measurements, and add the dry fruits, nuts and chocolate.

  2. Ellen says:

    Looks great and will try!
    Can you clarify how much chocolate chunks?
    Are the cranberries fresh/frozen or dried?
    Could I use fresh/frozen blueberries?

    1. Rajni Ram says:

      Hi ! Thanks for showing interest in the recipe. I have used dried Cranberries. You can use dried Blue berry too. Chocolate chunks can be about 100 to 150 gm.

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