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Bishop Asbury Pound Cake
Written By: Marlene Osteen | Issue: August - 2022
For Patricia Smith, Bishop Asbury Pound Cake is a labor of love, created for people she loves.
Every cook needs a good pound cake, and this one fromPatricia Smith is just that. A long time Family NursePractitioner, Smith works at Community Care Clinic ofHighlands treating low-income and non-insured patients.So, it’s fitting this one was named for Bishop Francis Asbury,one of two Bishops of the Methodist Episcopal Church inBritish colonial America. Though not fancy, it’s as welcome ata school bake sale as it is at a wedding – as indeed it was at heroldest son’s nuptials.The cake, a favorite of Smith’s father in his younger days, isnow favored by her partner, and our venerable Editor-in-Chief,that food-loving guy, Luke Osteen.Smith said that she enjoys cooking and that, “Yes, I’m a goodcook although I make a big mess in the kitchen. I’m like mymother who dirtied up every pan in the kitchen.”Having made this cake for 45 years, Smith advises that “themost important thing to remember is to take the butter andeggs out of the cooler the night before to let them come to roomtemperature.”Some people suggest serving it with fresh fruit, real whippedcream or chocolate sauce, although she prefers the cake plainand says that “it’s wonderful when served warm.”Bishop Asbury Pound Cake from Patricia SmithIngredients4 sticks real butter plus more to grease the pan4 cups sugar10 eggs2 tablespoons fresh lemon juice2 teaspoons pure vanilla extract4 cups cake flour; if you use plain flour, use 8 tablespoons lessDirections1. Heat the oven to 325 degrees. Generously butter and flourone 10-inch tube pan and set aside.2. Using an electric mixer at medium speed, cream together thebutter and sugar. Add the eggs 1 at a time, beating well aftereach addition. Beat in the lemon juice and vanilla.3. Gently stir in the flour, adding it very gradually.4. Pour the batter into the pan and smooth the top. Bake until atoothpick inserted in the center comes out clean, between 1 hour30 minutes and 2 hours. Cool in the pan for 30 minutes, thenplace the cake out onto a rack to cool completely. Turn it onto aplate and flip again – the crusty side of the cake is the top!
by Marlene Osteen/photo by Mary Gillian
