Bishop's Bread II

Name: Bishop's Bread II
Ingredients: 2 cups white sugar; 1 cup margarine, softened; 4 eggs; 4 cups all-purpose flour; 1 teaspoon salt; 2 teaspoons baking powder; 1 cup buttermilk; 1 teaspoon baking soda; 1 1/2 teaspoons vanilla extract; 1 (10 ounce) jar maraschino cherries, drained and juice reserved; 2 (12 ounce) packages semisweet chocolate chips; 2 (8 ounce) packages chopped pitted dates; 1 cup flaked coconut; 2 cups chopped pecans

14 ingredients

10 steps

Ingredients

2 cups white sugar
1 cup margarine, softened
4 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained and juice reserved
2 (12 ounce) packages semisweet chocolate chips
2 (8 ounce) packages chopped pitted dates
1 cup flaked coconut
2 cups chopped pecans

Directions

1

Preheat oven to 325 degrees F (165 degrees C).
2

Lightly grease two 9x5 inch loaf pans.
3

In a large bowl, cream together the margarine and sugar until light and fluffy.
4

Stir in the eggs one at a time, beating well with each addition.
5

In a separate bowl, sift together flour, salt and baking powder.
6

In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
7

Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed.
8

Fold in cherries, chocolate chips, dates, coconut and pecans.
9

Pour batter into prepared pans.
10

Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.