Monday Munchies #51
Five French Hens

Monday Munchies #52

And so here I am at the end of my year long Monday Munchies journey. Apart from a tiny hiccough at the end, I kept to my schedule each week, and cooked something, sometimes anything, to get the post published. On the whole I baked more cakes and desserts than savoury things, and there were lots of helpful comments and suggestions that often sent me off on other cooking tangents.

Next year I am going to cook alphabetically: every odd fortnight I'll cook something following the alphabet, eg Week 1, Apples, and every even fortnight will be alphabet free. I think it is very serendipitous that there are twenty-six alphabet letters and twenty-six fortnights in a year!! I am making a blog that just has the MM recipes, without all the other posts, and I'll put a link to that when I have finished. I am looking forward to Monday Munchies 2011.

My last Monday Munchies for the year is a Bishop's Cake, sometimes called a Stained Glass Window cake or a Festive Fruit and Nut Cake. I make this every year for my mum. It's one of her favourite Christmas things.

Bishop's Cake   makes one loaf cake or 6 half cup muffin sized cakes

  • 250g glace cherries
  • 250g other glace fruit: ginger, pear, fig, etc
  • 250g pitted dates
  • 250g whole unsalted Brazil nuts
  • 2 eggs
  • 1/2 cup brown sugar
  • 2 tspn vanilla extract
  • 90g softened butter
  • 1 tbspn rum, optional
  • 1/3 cup plain flour
  • 1/4 cup self raising flour

Preheat oven to 150*C (130FF) and grease and line the tins with baking paper.

Fruit and nuts
Chop any larger pieces of fruit to the same size as the Brazil nuts, and mix all the fruit and nuts together in a large bowl.

Eggs and things
Beat the eggs until they thick and creamy. Add the sugar, vanilla, butter and rum, if desired, and beat again until well combined. I used a tablespoon of orange marmalade instead of the rum.

More fruit, nuts  and eggs and things
Sift the flours over the fruit and nuts and mix to combine, then pour over the egg mixture and stir very well, so all the fruit and nuts are coated.

In the tin
Fill the tins with the cake mixture. Press down a little, it helps to eliminate any big gaps between the fruit and nuts.

In the oven
Bake for between 1 1/2 and 2 hours. It is cooked when a skewer inserted in the centre comes out clean. My muffins and square tin cakes were cooked in 90 minutes. Cool in the tin for 10 minutes or so and then on a rack.  It will keep for up to three months in an airtight container in the fridge.

  Ta da, a cake



ooo yum. one of my favourites, too.
your mm blog will be just like an online recipe book, only friendly.


Well done Cindy. Every week I have enjoyed the recipes and the pictures. Have made some too. Thank you for the effort.


i've loved your muchies. So many good things! thank you for sharing! This one sound choc full of good stuff!

Rose Red

I'm so glad you are continuing in 2011, and I like the alpha-not theme!

These look amazing! And I especially love your serving dish! Very clever.

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