Aunt Isabel'S Bishop'S Cake

• 1 cup dates (chopped)
• 1 cup pecans (toasted, chopped)
• 1 cup maraschino cherry (sliced in half)
• 1 (12 ounce) package semi-sweet chocolate chips
• 3 eggs (well beaten)
• 1/2 cup butter (melted)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1 1/2 cups flour (sifted)

1. Chop the dates, pecans, and cherries and set aside in individual prep bowls.
2. Dust dates lightly with about 1 teasp. flour or less.
3. Combine eggs and butter.
4. Sift together dry ingredients and add to egg mixture.
5. Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
6. Make sure to stir thoroughly after each addition.
7. Pour into greased loaf pan, I used Pam and then lined with parchment paper.
8. Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
9. Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.

dates, pecans, maraschino cherry, semisweet chocolate chips, eggs, butter, baking powder, salt, sugar, flour

Taken from www.food.com/recipe/aunt-isabels-bishops-cake-185426 (may not work)