Friday, September 16, 2011

Discovering The Silver Palate Cookbook

Ever since I began food writing more than a decade ago, I’ve heard of The Silver Palate Cookbook. Fellow foodies would talk in hushed, reverent tones about the treasures to be found inside. I would pretend to agree with them, all the while hiding my secret—I didn’t own a copy of the book.

Then I joined the group of food bloggers (see their links below) who are paying tribute to the Gourmet Live list of 50 Women Game-Changers in the food world. Each Friday we post a recipe from a woman on the list, and this week’s selection was Julee Rosso and Sheila Lukins, the authors of The Silver Palate Cookbook and owners of the well-known gourmet food shop by the same name that closed in the 1990s.

So off I went to my wonderful local library (any library that also has a coffee shop has to be wonderful!) for a copy of the cookbook. And I’m glad I did. The book is beautiful to look at with vivid color images and an easy-to-read recipe layout. In fact, there were so many recipes I wanted to try, my very own copy of the cookbook is on its way from

Last weekend I went to Missouri to visit my family. Since I wanted to take a dessert for dinner, I chose Bishop’s Cake from the cookbook. The cake is made in a bundt pan and has a pound cake consistency. I just dusted the top with confectioner’s sugar. It tastes lovely as is, but would also be good with a raspberry sauce or as the base for strawberry shortcake. Chocolate sauce would also be a nice addition.

Bishop’s Cake

1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
2 cups unbleached all-purpose flour, plus extra for flouring the pan
2 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
5 eggs

Preheat the oven to 350 degrees and flour a 10-inch bundt pan.

Cream the butter in a mixing bowl and add the sugar gradually; beat until light and fluffy.

Sift the flour and add to the butter mixture. Stir just enough to blend. Add the lemon juice and vanilla; stir well. Add the eggs, one at a time, mixing well after each addition.

Pour the batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, 1 hour. (After 30 minutes, cover the cake closely with aluminum foil.)

When the cake is done, cool in its pan on a cake rack for 20 minutes. Remove from the pan and cool completely.

Here are my fellow food bloggers. Be sure to check them out!


Taryn (Have Kitchen, Will Feed) said...

Yum! I'm a sucker for pound cake. Thanks for the recipe :)

Miranda said...

Shhh, come over here and let me whisper a secret in your ear...I don't own the cookbook either! But, I think I will also be delving further into it. Great pound cake, what a treat.

Sue/the view from great island said...

The consistency of this cake looks so dense and rich. I love how simple it is I'm definitely going to try this one, maybe with a lemon or orange glaze?