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Bishop’s Cake

This is the Bishop’s cake from the Silver Palate Cookbook and it’s a killer. The Silver Palate Cookbook by Sheila Lukins and Julee Rosso is a classic and essential cookbook for any home chef.  Seriously, if you don’t own it, buy it; you won’t regret it.  First published in 1982, The Silver Palate Cookbook was an instant success.  Based off of their incredibly successful upscale food store in New York City, Lukins and Rosso’s cookbook featured stylish yet easy recipes ranging from hors d’oeuvres to sweets.  One reviewer noted that it “reflected and helped cement America’s burgeoning interest in quality cooking“. The Silver Palate Cookbook

Lukins and Rosso helped introduce the typical home cook to new-to-the-market gourmet ingredients, which were just beginning to appear in some upscale stores.   Lukins and Rosso successfully introduced Spanish, Mediterranean, and Asian flavors at a time when everyone was obsessed with French cooking techniques. These women were pioneers and their work has had lasting impressions on the culinary world.

Bishop cake

Sadly, Sheila Lukins passed away in 2009, at the young age of 66, after her battle with brain cancer.  The eighth anniversary of her death was yesterday.  Her passing was a tremendous loss to the culinary world, but she had a groundbreaking presence in the cooking world.  I was fortunate to have met Sheila Lukins, through her daughter who’s also a childhood friend.  When I met Lukins, it was many years before I became a chef.  But I knew exactly who she was and I admired her.  Some things never change.

This Bishop’s Cake, a butter pound cake from The Silver Palate Cookbook, is perfect.  I don’t know the history of the name, but the Bishop’s Cake is a straightforward, classic pound cake recipe with nothing fancy or tricky about it.  It is rich, flavorful, and 100% reliable. Note, I adapted the instructions only slightly, otherwise this is the original recipe.

Typically made in a bundt pan, I made it here using an individual rose-shaped silicone baking pan as an alternative.  Served with macerated fresh strawberries, and homemade fresh whipped cream, this is a delicious and easy dessert for Labor Day or any other day you feel like whipping it up.

Bishop cake

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Bishop’s Cake"

  1. Avatar photo Pat Greene says:

    Standard recipe, but I have never seen another poundcake recipe, aside from this one, that has you creaming in the FLOUR before adding the eggs. IMO, this order makes this pound cake the best. I don’t use any other recipe (I do love to do vanilla and almond extracts).

    1. I totally agree Pat. This is a gold standard and I make it often. Thanks so much for sharing this. I always love hearing from readers. Happy holidays, Please stay safe.

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