Whole Wheat Bishop's Cake
1 cup water, boiling
1/2 cup dried cranberries
1/2 cup slivered almonds
8 TBS unsalted butter, room temperature
1 cup brown sugar
1 cup buttermilk
1/2 tsp almond extract
2 cups whole wheat flour (1/3 hard wheat berries and 2/3 soft wheat berries)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup bittersweet chocolate chunks
Preheat oven to 350F.
Pour boiling water over dried cranberries and let it sit for 15-30 minutes.
Toast almonds in a pan until beginning to brown.
Cream the butter and brown sugar together until light and fluffy.
Then mix in the eggs one at a time.
Finally, add in the buttermilk and almond extract.
If you mill your own flour, grind the hard and soft wheat berries. I use my WonderMill on the pastry setting. Sift the flour twice to make the cake less dense.
In a separate bowl mix together the freshly milled flour, baking powder, baking soda, and salt.
Then add the dry ingredients to the wet ingredients a little at a time. Mix until just combined.
Drain water from the dried cranberries and stir them into the dough along with the toasted almonds and chocolate.
Pour the dough into a prepared 9x13 pan and bake for about 25 minutes until a toothpick inserted in the middle comes out clean.
Let it cool on a rack for about 10 minutes.