Bishop's Cake

This afternoon our family had hoped to travel and attend The Ordination of Bishop Liam Cary, the priest that married my husband and I back in 1999.  Unfortunately, my husband had to work today after all, and we had to cancel our travel plans. Thanks to the internet and live streaming, we will still be able to watch the Ordination Mass online!

To celebrate this special occasion we decided to bake a "Bishop's Cake!" This is an old fashioned pound cake, which would also be suitable to make for any of the feasts of bishop saints.

Bishop's Cake

adapted from both The Silver Palate Cookbook and Catholic Culture

Ingredients:

• 1/2 pound(2 sticks) butter, at room temperature
• 2 cups sugar
• 2 cups sifted cake flour
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 5 whole eggs

Directions:

Preheat oven to 350˚ F. Grease and flour a 10-inch bundt pan.

Cream the butter and sugar gradually in mixing bowl until fluffy.

Add the sifted flour to the butter mixture.  Add the lemon juice and vanilla, stir well.   Add the eggs one at a time, mixing well after each addition.

Pour the batter into the prepared bundt pan and bake for 1 hour and 15 minutes, or until a cake tester inserted into the center of the cake comes out clean.  (After the first 30 minutes, cover loosely with Aluminum Foil) 

Cool in pan for 10 minutes.   Remove from pan and cool completely. Dust with powdered sugar if desired.

Note:  As a variation, sprinkle crushed blanched almonds over the top of the cake right before putting it in the oven to bake.