Bishops Pound Cake Recipes

Steps:

• Cream butter with sugar.
• Add eggs, juice and vanilla.
• Beat Well.
• Add sifted flour.
• Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven.
• Let cool before removing from pan.
• Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.

Steps:

• Chop the dates, pecans, and cherries and set aside in individual prep bowls.
• Dust dates lightly with about 1 teasp. flour or less.
• Combine eggs and butter.
• Sift together dry ingredients and add to egg mixture.
• Stir in other ingredients one at a time, first the dates, then pecans, then cherries, and last the chocolate chips.
• Make sure to stir thoroughly after each addition.
• Pour into greased loaf pan, I used Pam and then lined with parchment paper.
• Bake 325 degrees for 1 1/2 hours. (I baked it for 1 3/4 hours).
• Let it rest and cool! The first time I tried to take it out of the pan -- I cannot begin to tell you of the mess I made. Then I decided it was not done, as I had only baked it 1 1/4 hours, so I tried to stuff it pack into the pan. That was not easy, but I did it, baked it another hour, and pried it out after letting it cool. It was ugly all the way around, but very good! So good that I am making lots more for sharing.

Steps:

• 1.
• Preheat oven to 350 degrees; grease& flour 10-inch bundt pan.
• 2.
• Cream butter& sugar until fluffy.
• 3.
• Add flour to butter mixture; stir just enough to blend.
• 4.
• Add lemon juice& vanilla; stir well.
• Add eggs, one at a time, mixing well after each.
• 5.
• Pour batter into prepared pan.
• Bake for 1 hour and 15 minutes.
• 6.
• Cool in pan for 10 minutes, then remove and cool completely.

Steps:

• Do not preheat the oven. Grease and flour the bottom, sides and tube of a 9-inch tube cake pan.
• Cream the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition, but do not overbeat. Set the mixer on slow speed and stir in the flour and cream alternately, beginning and ending with the flour. Add the vanilla and stir well.
• Pour the batter into the prepared pan and put the cake in a cold oven. Set the oven temperature to 325 degrees F. Begin timing now and bake the cake for 1 hour and 15 minutes. Test of doneness by inserting a toothpick in the center of the cake. The toothpick should be clean when it is removed. Cool in the pan for 30 minutes, then turn out onto a rack to continue cooling.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
• In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
• Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
• Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

Steps:

• Put butter in a mixing bowl.
• Add sugar and cream well.
• Add eggs, one at a time, beating until light and fluffy and mix well.
• Add lemon juice, essence and caramel.
• Mix well.
• Keep aside.
• Put flour in a separate bowl.
• Add tuti fruti and raisins.
• Mix well.
• Add baking powder and grated peel.
• Mix well.
• Add dry ingredient mixture into wet ingredients mixture.
• Mix well.
• Pour into a greased (with white butter) cake tin.
• Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
• Remove from tin.
• Allow to cool completely on a wire rack.
• Slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

Steps:

• Preheat oven to 350 degrees F.
• Grease with vegetable shortening, the sides and bottom of an 8-inch by 8-inch square baking pan.
• In a medium mixing bowl, thoroughly combine the flour, brown sugar, and salt.
• With a pastry blender or a fork, cut the butter into the flour-brown sugar mixture until the mixture resembles coarse crumbs (as if you were making pie dough). Measure and set aside 3/4 cup of this flour-brown sugar-butter mixture.
• To the remaining flour-brown sugar-butter mixture (not the 3/4 cup mixture that you set aside), thoroughly stir in the baking powder, soda, and cinnamon.
• Add the beaten egg and buttermilk or sour milk; beat until the batter is smooth.
• Pour batter into prepared pan and spread evenly.
• Sprinkle 3/4 cup reserved crumb mixture evenly over the top of the batter.
• Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted in the center of the coffee cake comes out clean. (TO BE ON THE SAFE SIDE, check the cake for doneness after its been in the oven for 40 minutes).
• Cool 10 minutes on a wire cake rack.
• Cut the coffee cake into 9 squares, each square being slightly under 2 and 3/4 inches in width and slightly under 2 and 3/4 inches in length.
• Serve warm.