Bishop’s Cake
Description:
Indulge in the timeless delight of Bishop’s Cake, a classic pound cake recipe handed down by Mrs. James H. Huguet, featured on page 176 of River Roads Recipes. This delectable treat, reminiscent of old-fashioned charm, is not only a culinary masterpiece but also makes for a thoughtful gift, perfect for any occasion. As a delightful twist, consider embellishing the cake with a generous sprinkling of crushed blanched almonds before baking, adding both visual appeal and a delightful crunch.
Cook Time: 1 hour 30 minutes
Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
Recipe Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 379
- Fat Content: 17.6g
- Saturated Fat Content: 10.4g
- Cholesterol Content: 128.8mg
- Sodium Content: 138.6mg
- Carbohydrate Content: 51.4g
- Fiber Content: 0.4g
- Sugar Content: 33.6g
- Protein Content: 4.7g
Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | cup butter |
| 2 | cups sugar |
| 5 | eggs |
| 1 | tablespoon lemon juice |
| 1 | teaspoon vanilla extract |
| 2 | cups cake flour |
Instructions:
-
Preparation:
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- Grease and flour an angel food cake pan, ensuring thorough coverage to prevent sticking.
-
Creaming Butter and Sugar:
- In a mixing bowl, combine the butter and sugar.
- Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy.
-
Incorporating Wet Ingredients:
- To the creamed mixture, add the eggs, lemon juice, and vanilla extract.
- Beat the mixture well until all ingredients are fully incorporated and the batter becomes smooth and creamy.
-
Adding Flour:
- Sift the cake flour before adding it to the batter.
- Gradually add the sifted flour to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
-
Baking:
- Transfer the batter into the prepared angel food cake pan, spreading it evenly.
- Optionally, sprinkle crushed blanched almonds over the top of the cake for added texture and flavor.
- Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Cooling and Serving:
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- Carefully transfer the cake onto a wire rack to cool completely before serving or storing.
- For a charming touch, consider wrapping the cooled cake in a tea towel and tying it with a ribbon, making it a delightful gift for teachers or loved ones.
Enjoy the delightful nostalgia of Bishop’s Cake, a treasured recipe that’s sure to bring joy to any occasion! 🍰🎁
