Bishop's Cake

20
Servings
14d
Prep Time
3h
Cook Time
14d 3h
Ready In


"This recipe came to me via my mother, Constance Wagner, who received it from a mutual friend, Vanita Merrill, and the original appears to have been in Chef John Bennett's column in The Sunday Oklahoman (Nov. 27, 1966), where it was called his "most requested recipe." Although I've never tried this recipe myself, I've often heard it praised."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (164.6 g)
  • Calories 423.8
  • Total Fat - 33 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 250.4 mg
  • Sodium - 177.1 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 3.3 g
  • Sugars - 16.5 g
  • Protein - 10.7 g
  • Calcium - 74.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 18.8 mg
  • Thiamin - 0.2 mg

Step 1

Cream the butter with the sugar and add the well-beaten eggs.

Step 2

Add the lemon and vanilla extracts to this mixture.

Step 3

Mix the flour with the baking powder.

Step 4

Dredge the pecans, pineapple and cherries in the flour and baking powder.

Step 5

Fold the flour-dredged pecans, candied pineapple, and cherries into the butter-sugar-egg mixture.

Step 6

Line an angel-food cake pan with 2 thicknesses of greased brown paper (large paper sacks may be used) and one thickness of greased waxed paper. The papers act as insulation during baking and help prevent a heavy crust. Before greasing, cut paper to fit the pan, allowing it to extend an inch above the top. Make slashes, not folds, in the paper so the corners will fit. Grease each layer of paper separately. Then stack the layers together before fitting them into the pans.

Step 7

Put batter into prepared pan, surrounded by a large, flat pan about 1 inch deep to catch the melted shortening that runs off the linings.

Step 8

Bake for 30 minutes at 300' F., then for 2½ hours at 250' F.

Step 9

Remove the paper linings at once on taking the cake from the oven. Be careful not to tear the cake.

Step 10

When the cake has cooled, place it in a tin with a tight-fitting cover.

Step 11

In the cake center place a small glass filled with Grand Marnier and allow the cake to absorb this liqueur, refilling the glass as necessary.

Step 12

Age approximately 10 days to 2 weeks.

Step 13

Cut into thin slices with an extremely sharp knife.

Tips & Variations


  • Angel-food cake pan
  • 2 thicknesses of brown paper
  • Waxed paper
  • Large flat pan, 1 inch deep
  • Tight-fitting tin to hold cake as it ages
  • Small glass to fit in center of cake

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