Nuschi’s Bishop’s Bread

Makes 1 loaf

A dear family friend, Emma Planck, nicknamed Nuschi, always brought this traditional Viennese version of fruit cake when she would visit.

  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • Rind and juice of an orange
  • 1 cup chopped dates, figs, or raisins
  • 1 cup chopped walnuts
  • Pinch of salt

Preheat oven to 350°. Grease and flour a loaf pan and set aside. In a large bowl, beat together egg yolks and sugar 4–5 minutes, or until light in color. Whisk together flour and baking powder, then whisk into egg mixture. Fold in orange juice and rind, fruit, and nuts. In a clean bowl, beat egg whites with a pinch of salt until they reach soft peak stage. Very carefully fold into batter until almost uniform. Gently spread into prepared pan and bake for 1 hour, or until tester comes clean. Cool 5 minutes on a wire rack. Invert to remove from pan and let cool completely.