BISHOP’S BREAD – PÜSPÖKKENYÉR

Not to be confused with stollen, püspökkenyér is Hungarian. Baked in a rounded bottom loaf pan called őzgerincforma, or a large bundt pan as I did, this is a soft, spongy loaf with dried and/or candied fruit. No commercial glace cherries please! The thick corn syrup they are packed in would simply overpower the delicately complex flavour of this loaf.

There are many variations though. My own grandma made a buttery piskóta, put raisins in it and called it püspökkenyér. Some people use yeasted dough, but püspökkenyér is more like a cakey loaf than a bread. It should be soft and for that reason I don’t put nuts into mine. I like mine packed with a variety of home made glace and dried fruits. I used raisins, homemade glace cherries, candied apricots and plums, dried cranberries, dried cherries, dried blueberries, and dried mangoes in this loaf. The freshly grated orange zest gave it the most wonderful flavour and aroma.

Cover it with a chocolate glaze or sprinkle it with powdered sugar. My personal opinion is that chocolate would override some of the more delicate fruits. Also I would add no more than 1 cup of finely chopped fruit to the batter, to keep the bottom and the sides smooth for the chocolate glaze. Because it’s easy to prepare and you can make it with just a handful of dried fruit, püspökkenyér is generally the last Christmas confection people make.

BISHOP’S BREAD

• 2 cups of various dried fruits, either homemade or from bulk bins

• 2-1/2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp
• 1 cup butter, softened
• 2 cups sugar
• salt
• 4 eggs
• 1 cup milk
• 2 tsp pure vanilla extract
• finely grated rind of 1 orange

Homemade glace fruit is great, but store bought in a tub is not. Swimming in corn syrup, devoid of fruit flavor, commercial glace fruits are unsuitable for this delicate coffee cake.

• Preheat oven to 350F.
• Next measures out the fruit mix and dice the fruits.
• Sprinkle 1 Tbsp flour on the fruit and mix it up, coating the fruit with the flour. Set it aside.
• In medium bowl, stir together flour, baking powder and salt. Set it aside.
• Butter two round bottom loaf pans or one large bundt pan and dust with flour.
• In large bowl, with mixer at medium-high speed, beat butter and sugar until light and very fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Reduce speed to low; add the flour mixture alternately with the milk, beginning and ending with the flour mixture.
• Add the vanilla and the grated orange rind.
• Beat just until smooth, scraping the bowl occasionally with a rubber spatula.
• Add the fruit mix and fold into the batter.
• Divide the batter evenly among prepared pans.
• Bake until toothpick inserted in center of cake comes out clean, 23 to 25 minutes.
• Cool on wire racks for 10 minutes.
• Invert cakes onto racks and let them cool completely.
• Sprinkle with icing sugar before serving.