Since Thanksgiving, we have had almost non stop guests. Some meals are planned and extravagant, and others are just variations on our every night repertoire. I just finished whipping up one of my simple go to desserts, a Bishop’s Cake. It’s one I have been making for years, since I discovered it in a Silver Palette Cookbook. It’s moist, flavorful and easy to dress up with fruit, ice-cream or sorbet, and it’s great just as it is.
Bishop’s Cake
Butter and flour a bundt pan.
Cream 2 sticks of butter with 2 cups of sugar in the electric mixer. Add 2 cups of flour and mix well.
Stir in 1 tablespoon each of lemon juice and vanilla extract.
With the mixer running, add 5 eggs, one at a time.
Pour into the pan and bake it at 350 degrees for 1hour and 15 minutes, covering it with foil after 30 minutes so it doesn’t over brown.
Let it cool in the pan before inverting it on a plate.
That’s it! Really! It’s that easy and well worth the effort!
Add your favorite accompaniments and enjoy!
Photo: Glasshouse Images
Tags: Bishop's Cake, bundt cake, easy weeknight dessert, lemon, poundcake, Silver Palette Cookbook
Indigo jones 
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