A simple recipe for an exceptionally tasty and fragrant bishop's cake

Name: A simple recipe for an exceptionally tasty and fragrant bishop's cake
Prep time: 100 min
Cook time: 100 min
Total time: 100 min
Yield: 10
Ingredients: 400 g plain flour; 150 g granulated sugar; 150 g softened butter; 3 eggs; 150 g raisins; 150 g candied fruit (lemon and orange peel); 100 ml rum (for soaking the raisins); 1 packet baking powder (approx. 15 g); 1 teaspoon ground cinnamon; a pinch of salt; 1 teaspoon vanilla extract or vanilla sugar; butter for greasing the pan; powdered sugar for sprinkling; a little rum for brushing the finished loaf (optional)

i-Recipe.comRecipesA simple recipe for an exceptionally tasty and fragrant bishop’s cake

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Easy to prepare
10 portions
100 minutes

Jan, 19. 01. 2026

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Biskupský chlebíček is one of the staples of Czech baking, and it’s no wonder — it’s fragrant, wonderfully moist and full of raisins and candied fruit. If you enjoy classic desserts with coffee or tea, you’ll surely also like other recipes in the desserts category or traditional treats in the Christmas recipes section, where similar baked classics take center stage.

Bishop’s cake is exactly the kind of dessert that can brighten your day from morning to night. The aroma of butter, cinnamon and rum-soaked raisins spreads through the kitchen while baking and creates a feeling of homey comfort. The recipe is simple, but the result feels festive and elegant — ideal not only for the weekend but also as a treat for guests.

For 10 portions

Ingredients

For the batter:

400 g plain flour
150 g granulated sugar
150 g softened butter
3 eggs
150 g raisins
150 g candied fruit (lemon and orange peel)
100 ml rum (for soaking the raisins)
1 packet baking powder (approx. 15 g)
1 teaspoon ground cinnamon
a pinch of salt
1 teaspoon vanilla extract or vanilla sugar

For finishing:

butter for greasing the pan
powdered sugar for sprinkling
a little rum for brushing the finished loaf (optional)

Preparation procedure

Put the raisins into a bowl, pour over the rum and let them soak for at least 30 minutes. You can leave them longer — the longer they soak, the juicier they will be.
Preheat the oven to 180 °C. Grease the loaf pan with butter. In a bowl, beat the softened butter with the sugar until pale and fluffy. Gradually beat in the eggs and add the vanilla.
In another bowl, mix the flour, baking powder, cinnamon and a pinch of salt. Gradually incorporate this mixture into the butter base.
Stir the raisins with the rum and the candied fruit into the batter. Mix only gently from now on so the batter stays airy.
Pour the batter into the prepared pan, smooth the surface and lightly tap the pan on the work surface a few times. Bake for approximately 60 minutes. If the top browns quickly, cover it with foil toward the end of baking.
After baking, let the loaf rest in the pan for 15 minutes, then turn it out onto a wire rack. While still warm you can lightly brush it with rum. Once cooled, dust with powdered sugar.