Semi-Sweet Bishop's Bread

• 3 eggs
• 1/2 cup (125 ml) sugar
• 1 tsp (5 ml). vanilla
• 1-1/2 cups (350 ml) flour
• 1 tsp (5 ml). salt
• 1 (6 oz (168 grm).) pkg. semi-sweet chocolate chips
• 1 cup (225 ml) chopped dates
• 1 cup (225 ml) chopped nuts
• 1 cup (225 ml) whole candied cherries
• 1/2 cup (125 ml) mixed candied fruit
• 3 tbsp (45 ml). brandy
• Optional: confectioners' sugar frosting

1. In a small bowl, beat eggs until thick and lemon colored (about 5 minutes).
2. Gradually beat in sugar and vanilla.
3. In large bowl, combine flour and salt.
4. Add chocolate chips, dates, nuts, candied cherries and fruit; mix together.
5. Fold in egg mixture.
6. Spread in greased and floured 9x5x3-inch loaf pan.
7. Bake in a preheated 325 degree (175 C.) oven for 1 hour.
8. Remove from oven, cool 10 minutes and invert.
9. When cool, pierce top with 1 1/2-inch deep holes, using a toothpick.
10. Slowly pour brandy over top.
11. Wrap tightly in aluminum foil.
12. Store at room temperature overnight.
13. Drizzle with confectioners' sugar frosting, if desired.

eggs, sugar, vanilla, flour, salt, semisweet chocolate chips, dates, nuts, candied cherries, mixed candied fruit, brandy, sugar frosting

Taken from online-cookbook.com/goto/cook/rpage/0007A0 (may not work)