2 c Light Brown Sugar
1/3 c All-Purpose Shortening
1 ts Salt
4 Eggs
1 pt Milk
7 c All-Purpose Flour
2 1/2 tb Baking Powder
2 dr (Or 3) Vanilla Extract
-STREUSEL TOPPING-
1/2 c Granulated Sugar
1/2 c Shortening
1 c Flour
1/4 ts Salt
1 ts Ground Cinnamon
Cream sugar, shortening, and salt until well creamed. Add eggs, one
at a time. Cream well. Scrape down and cream again for a few turns of
the whip. Alternate adding flour and baking powder with milk until
well mixed, then turn out into a pan. Sprinkle Streusel Topping atop
and bake in 350 F oven for 20 mins or until done. Makes 4 9-inch
cakes.
Streusel Topping: Mix all ingredients together until mixture has a
coarse meal texture. Spread on batter, enough to cover. Leftover
topping can be used the next time Bishop’s Bread is made. Keep in a
cool place.
As prepared at The Dearborn Inn of Dearborn, MI.
Yields
4 servings
