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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: English
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bishop's Cake

Date Added: January 04, 2014
A simple and delicious way to spice up your hot dogs. This recipe can be cooked up on the fly with ingredients everyone has in the cupboards.


1/2 Pound Sweet Butter
2 Cups Sugar (5.5 oz)
2 Cups Flour
1 Tablespoon Fresh Lemon Juice or juice of one lemon
1 Teaspoon Extract Of Vanilla or orange flower water; optional
5 Unit Eggs separated, plus 2 egg yolks
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1. Preheat oven to 350 degrees.

2. Grease and flour a 10" Bundt pan. Cream butter and sugar gradually; beat until fluffy.

3. Sift flour and add to batter mixture. Stir just enough to blend.

4. Add lemon juice and vanilla; stir well. Add eggs, 1 at a time, mixing well after each addition.

5. 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.

6. (After 30 minutes, cover cake closely with aluminum foil).

7. When cake is done, cool in its pan on a cake rack for 10 minutes.

8. Remove from pan and cool completely. 8 to 10 portions.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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