Bishop’S Bread

• 1 cup sugar
• 3 eggs
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole almonds
• 1 cup chopped walnuts
• 1 cup chopped dates
• 1/2 cup each red and green maraschino cherries, drained and halved
• 1 milk chocolate candy bar with almonds (7 ounces), broken into bite-size pieces

1. In a large bowl, beat sugar, eggs and extracts. In another bowl, combine the flour, baking powder and salt; stir in almonds, walnuts, dates, cherries and candy bar. Stir into egg mixture until blended.
2. Pour into a greased and floured 9x5-in. loaf pan. Press down firmly to eliminate air spaces. Bake at 300u0b0 for 2 hours. Cool for 10 minutes before removing from pan to a wire rack.

sugar, eggs, almond, vanilla, flour, baking powder, salt, whole almonds, walnuts, dates, maraschino cherries, milk chocolate

Taken from www.tasteofhome.com/recipes/bishop-s-bread/ (may not work)