koko wrote:
> Ooops.
>
> @@@@@ Now You're Cooking! Export Format
>
> Bishop's Cake
>
> cakes
>
> 1/2 pound (2 sticks) sweet butter
> 2 cups granulated sugar
> 2 cups unbleached all-purpose flour
> 1 tablespoon fresh lemon juice
> 1 teaspoon vanilla extract
> 5 large eggs
>
> Preheat oven to 350*F Grease and flour a 10-inch bundt pan.
> Cream butter and sugar gradually; beat until fluffy.
> Sift flour and add to butter mixture. Stir just enough to blend.
> Add lemon juice and vanilla; stir well. Add eggs, one at a time,
> mixing
> well after each addition.
> Pour batter into the prepared bundt pan. Bake for 1 hour and 15
> minutes, or
> until a cake tester inserted into the center of the cake comes out
> clean.
> (After about 30 minutes, cover cake closely with aluminum foil.)
> When cake is done, cool in it's pan on a cake rack for 10 minutes.
> Remove
> from pan and cool completely.

Thanks for the recipe, I will make this for dessert during the Cookalong
on Sunday. Now I am not sure if I want to use a bundt pan or a regular
pan. Decisions, decisions. lol


Becca