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Bishop's Cake
    Bishop's Cake


    Servings: 16
    Serving Size: 1 slice
    Prep Time: 10 minutes
    Bake Time: 1 hour and 15 minutes
    Cool Time: 20-30 minutes
    Start to Finish: 1 hour, 55 minutes
    Times are approximate


    1 cup (2 sticks) unsalted butter, room temperature
    2 cups granulated sugar
    5 eggs
    1 tablespoon lemon juice
    1 tablespoon Buttery Sweet Dough extract or pure vanilla extract
    2 cups cake flour
    1/4 cup powdered sugar
    1 teaspoon Buttery Sweet Dough extract or pure vanilla extract
    1/8 cup milk

    Suggested Items:
    Bundt Pan
    Stand Mixer, or Electric Mixer
    Sifter or Whisk
    Wire Rack


    Preheat the oven to 325°F. Grease and flour a standard Bundt pan, and set aside.

    In the bowl of a stand mixer, or in a large mixing bowl, cream together room temperature butter and granulated sugar until they are well mixed. Add eggs, lemon juice, and extract, then mix again, beating until light and fluffy.

    In a separate smaller bowl, measure out 2 cups of cake flour. Either sift or whisk well to aerate the flour, then add it to the wet mixture, combining on low speed until the flour is just incorporated.

    Pour the batter into the Bundt pan and bake for 1 hour and 15 minutes.

    Allow to cool for a few minutes, then invert the Bundt pan onto a cooling rack. Tap the pan a few times until the cake releases onto the cooling rack. Allow it to cool on the rack for 20-30 minutes.

    While the cake cools, make the glaze.

    In a small bowl, combine powdered sugar, extract, and milk. Mix vigorously with a whisk until powdered sugar is completely dissolved. When the cake is cool to the touch, spoon glaze over the cake.

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