Bishops Pound Cake Food

BISHOP'S BREAD I

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.

BISHOP'S CAKE

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.

RAE SIMPSON'S WORLD FAMOUS POUND CAKE

Steps:

• Set an oven rack in the middle position and reposition the remaining rack below it.
• Preheat the oven to 325 degrees.
• Generously butter a 9-inch removable-bottom tube pan.
• Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
• Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
• Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
• Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
• Stop the mixer and scrape down the sides after every other egg.
• Now stop mixing.
• Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
• Replace the bowl and thoroughly mix the flour into the batter on low speed.
• Drizzle in about one third of cream, mixing until thoroughly incorporated.
• Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
• When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
• Remove the bowl from the stand and scrape the batter into the prepared tube pan.
• Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
• Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
• The cake should be well-browned, with a golden, crackling top, when fully baked.
• Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
• Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
• Refrigerate overnight before serving.

BISHOP'S BREAD II

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.

SWEET BISHOP'S BREAD COFFEE CAKE

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.

AUNT ISABEL'S BISHOP'S CAKE

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.