Bishop's Cake

One of the reasons that I love cooking is because Jesus shared and ate meals with everyone, including sinners. Just as Jesus shared and ate meals with everyone, I look forward to sharing with you my cooking experience, my thoughts, and the things that I love about my kitchen, the heart of my house.

And so, each week, I will share recipes and cooking techniques with you and answer any questions you may have. Here’s my first recipe:

Bishop's Cake

• ½ pound salted butter
• 2 cups sugar
• 5 whole eggs
• 1 Tablespoon lemon juice
• 1 and ½ teaspoon vanilla
• 2 cups sifted cake flour ( I use Swans Down cake flour)

Using a standard mixer, cream butter and sugar in a mixing bowl. Add eggs, lemon juice, and vanilla. Beat well. Add sifted flour. Pour mixture into a bundt pan that has been greased and floured and bake for 1 hour and 15 minutes in a 325° oven. Let cool before removing from pan.

This cake was inspired from a wonderful Louisiana cookbook called River Road Recipes.

If you have any questions or comments, please email me at ksmith@arch-no.org.

In Christ,
Fr. Ken

P.S.: I am now reading and cooking from the books entitled, The Food Lab and The Wok: Recipes and Techniques, both written by J. Kenji López-Alt.