1 - 2 - 3 - 4 CAKE

INGREDIENTS

1 c. Crisco
2 c. sugar
4 eggs
3 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. orange extract
1 tsp. lemon extract

COOKING DIRECTIONS

Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Sift cake flour with salt and baking powder. Add lemon and orange extracts to batter. Add milk alternately with flour, beginning and ending with flour -- beating well after each addition.

Pour batter into tube pan which has been rubbed with Crisco and floured. Bake 1 hour at 350 degrees or until done.

BISHOP CAKE (FRUIT CAKE)

INGREDIENTS

1/2 lb. butter
1 cup sugar
5 eggs, beaten
4 cups pecans, broken
1 cup yellow candied pineapple
3/4 cup flour
1/2 teaspoon baking powder
2 tablespoons lemon extract
2 tablespoons vanilla extract
3/4 lb. candied red cherries or candied mixed fruit

COOKING DIRECTIONS

Cream together butter with sugar. Add well-beaten eggs and mix.

Coarsely chop pineapple and break pecans (may substitute walnuts).

Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.

Combine the remaining flour (leftover from dredging) with baking powder. Mix with creamed butter mixture, adding lemon extract and vanilla.

Grease and flour an angel food pan well, tapping out excess flour.

Bake for 30 minutes at 300°F. Reduce temperature to 250°F and continue cooking for an additional 2 1/4 hours.

When cake has cooled, place into a tin with a tight fitting cover.

Place a small glass into the center of cake and fill with rum.

Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.