Yield: 4 servings
|2 cups||Light Brown Sugar|
|⅓ cup||All-Purpose Shortening|
|7 cups||All-Purpose Flour|
|2½ tablespoon||Baking Powder|
|2 drops||(Or 3) Vanilla Extract|
|½ cup||Granulated Sugar|
|1 teaspoon||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.
Recipe By : Country Inn Cooking - ISBN 0-8117-0406-8 From: Dan Klepach Date: 06-03-95 (14) (E)Homecooki