Bishop'S Bread - cooking recipe

Ingredients

4 eggs, separated
1 cup sugar
4 tablespoons rum or 4 tablespoons brandy
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
8 ounces pitted chopped dates
8 ounces candied pineapple, chunks
8 ounces candied cherries
8 ounces whole almonds
8 ounces pecan halves
8 ounces whole brazil nuts

Preparation

Preheat oven to 325 degrees.
Separate the eggs.
Put the yolks in one bowl of your Kitchen Aid.
Put the whites in another bowl.
Whip egg whites until stiff peaks form.
Set Aside.
Beat yolks in the other bowl, add the rum or brandy, and sugar. Beat to combine.
Add the flour, salt and baking powder. Beat to combine.
By hand, fold in the stiffly beaten egg whites. Be sure to incorporate and get all the dough from the bottom mixed inches.
Add the fruit and nuts and mix well.
Divide evenly into 4 small bread loaf pans that have been greased.
Flatten with the spatula.
Bake at 325 deg. for one hour.
Let cool and wrap in foil and store in ziploc bags or freeze.