|The Cook's Encyclopedia|
|by Tom Stobart|
Here in 450 pages is a descriptive compendium of just about everything we eat and how we cook it or otherwise transform it from a lower state of e...
1 - 10 of 23 for bishops cake
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Cream butter and ... hours or until done. Remove from oven and cool slightly. Then turn out on rack to finish cooling. This makes a large cake. Serves 16-18.
Cream together butter ... 1/4 hours. When cake has cooled, place ... allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.
Cream sugar, shortening ... Alternate flour mixture and milk into egg mixture. Add prunes and nuts. Bake in 3 cake pans or a tube ... of your own choice.
Preheat oven 350 ... box of yellow cake mix according to ... cake. Sprinkle walnuts on top of cake. Pour 1 1/2 cups crushed pineapple and spread on cake.
Bake cake in 11 x ... pudding. Drain the pineapple and put on over coconut. Spread Cool Whip at room temperature. Can be decorated with nuts and cherries.
Beat eggs. Add ... 1 hour). Remove cake from pan while ... wax paper. Cool several hours and serve, or wrap tightly and keep in refrigerator. Serves 12-14.
Blend softened cream cheese, ... Cool Whip and milk. Spread over cooled cake. Top with pineapple, coconut, and nuts. Refrigerate overnight before serving.
Cream butter with ... 1/4 hours. When cake has cooled, place ... necessary. Age approximately 10 days. Cut in very thin slices with extremely sharp knife.
Preheat oven 350 degrees. Grease and flour 10 inch bundt pan. Cream butter and sugar gradually - beat until fluffy. Sift flour and add to mixture. ...
1. Preheat oven ... or until a cake tester inserted into ... its pan on a cake rack for 10 minutes. Remove from pan and cool completely. 8 to 10 portions.
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