I just finished a wonderful novel,At Home in Mitford,by Jan Karon. In it was talk about the "best cake ever made..." called orange marmalade cake. Has anybody heard of this cake or is it also fiction?? I'd love to find the recipe, I'm sure it has zero calories and fat and would make me look just like Rachel Welch when I eat it. thanks!

-- sindy (queenbuffness@hotmail.com), March 31, 2001

Answers

If this cake exists it sounds like a winner. I would like the recipe too. sally

-- sally stanton (mallardhen67@hotmail.com), March 31, 2001.

I read an interesting book not long ago. About a new couple trying to make a go of farm life in the late 1800's.

A big part of the story was butchering the hog in the fall. When rendering the lard, tradgedy struck .... It talked a lot about the different crops and how to store them .... "Gap Creek"

-- Paul Wheaton (paul@javaranch.com), March 31, 2001.

I love the Karon books and can't wait to visit again with Father Tim and all the other folks in Mitford. A couple of years ago, Victoria magazine ran an article about Jan Karon (in fact, she may have been their writer in residence for that particular year). Anyway, if anyone ever ran a recipe for the cake, it would be them. You might try looking at back copies. I read "Gap Creek" recently, too. After finishing it, I wondered that the human race has managed to survive the hardship and deprivation our ancestors faced everyday. Amazing story!

-- melina b. (goatgalmjb1@hotmail.com), April 02, 2001.

Hi, Found the recipe online-hope its the one you are refering too. URL is: http://www.recipegoldmine.com/cakesheet222.html

Looks wonderful. I must try it. gentle eve' Lisa B to email me remove the words SPAMMENOT from my address.

-- Lisa B (starwings@SPAMMENOTbigfoot.com), April 02, 2001.

Esther's Orange -Marmalade Layer Cake

For the Cake 3 cups flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup (2 sticks) softened unsalted butter 2 cups granulated sugar 3 large eggs, at room temperature, beaten lightly 1 tbs. granted orange zest 1 1/2 tsp vanilla 1 cup buttermilk at room temperature

For the Orange syrup 1 cup freshly squeezed orange juice 1/4 cup granulated sugar

For the filling 1 cup orange marmalade

For the frosting 3/4 cup well-chilled heavy cream 3 tbs sugar 3/4 cup well-chilled sour cream

Preheat oven to 325. Butter two 9" round pans, line with parchment or wax paper, butter & flour the paper, shaking out the excess.

Sift together flour, baking soda and salt.

With electric mixer beat butter until combined, add sugar, a little at a time and beat until light and fluffy. Beat in eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined. Continue with alternating dry ingredients and buttermilk until mixture is smooth.

Divide evenly in the two pans, bake 45 minutes or until cake tester comes out clean. Transfer to racks and cool in pans for 20 minutes.

Syrup Stir together orange juice and sugar until sugar is dissolved. Poke holes at 1/2-inch intervals in cake layers and spoon the syrup over each layer, allowing syrup to be completely absorbed before adding the remaining. Let layers cool completely.

Filling Heat marmalade over moderate heat, until just melted. Let cool 5 minutes

Frosting In bowl, whish heavy cream with sugar until it forms firm peaks. Add sour cream, a little at a time, and whisk until spreading consistency.

To frost, spread 2/3 marmalade over one layer, invert 2nd layer on top of first, spoon remaining marmalade onto center,leaving 1/4 inch border. Frost sides and top edge,leaving marmalade on top exposed. Chill at least two hours.

-- (ltlctl@yahoo.com), April 02, 2001.

Here's an address for the mitford newsletter. Go to the fall 1996 issue for the orange marmalade cake recipe. Oh well, I copied the recipe instead of the address. Now you'll have both.

http://www.penguinputnam.com/static/packages/us/mitford/start.htm

Whipped Cream Orange Marmalade Cake

For the best volume, chill the bowl and beaters before beating the cream.

1/4 cup frozen orange juice concentrate, thawed 1 1/4 cups whipping cream 3 eggs 1 teaspoon vanilla 1 3/4 cups all purpose flour 1 1/4 cups sugar 2 teaspoons baking powder 2 teaspoons grated orange peel 1/2 teaspoon salt Frosting 1 cup whipping cream 1/4 cup powdered sugar 1 teaspoon orange-flavored liqueur or orange juice Filling 2 to 4 tablespoons orange-flavored liqueur or orange juice 1 to 1 1/2 cups orange marmalade

Heat oven to 350 degrees. Grease and flour two 9 or 8-inch round cake pans. In large bowl, gradually add 1/4 cup orange juice concentrate to 1 1/4 cups whipping cream; beat at high speed until stiff peaks form. Set aside.

In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes. Fold into whipped cream mixture.

In medium bowl, combine flour and remaining cake ingredients. Fold into whipped cream mixture until well blended. Spread batter evenly in greased and floured pans.

Bake at 350 degrees for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form. Set aside.

To assemble cake, place 1 layer on serving plate. Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top. Spread with half of the orange marmalade. Top with second layer. Sprinkle remaining 1 to 2 tablespoons of the orange flavored liqueur over top. Spread with remaining marmalade. Frost sides of cake with frosting. Refrigerate 2 hours before serving. Store in refrigerator.

Yield: 12 to 16 servings High Altitude: Above 3500 Feet: Increase flour to 2 cups. Bake as directed above.

From The Complete Book of Baking by Pillsbury.

-- glynnis in KY (gabbycab@msn.com), April 04, 2001.