We Take the Cake

How could you? I must have been like thousands of others who turned eagerly to Page H2 for the Orange Marmalade Cake recipe. All I found was the story about the tea (Scene, “Blessed by Father Tim,” April 21). The cake was the center of attraction, but there was no recipe.

You’re as bad as [Mitford series author] Jan Karon. I was sure she would reveal the recipe in her last book when all the ladies in Mitford did the baking. But Karon at least had the excuse that there was no recipe.

Since we are Southern Californians, we would probably prefer the revised recipe from the Mitford Appreciation Society. Can you print it?

GERRY ROGERS, Glendale

Editor’s note: Here’s the Mitford Appreciation Society’s revised version.

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Esther Bolick’s Orange Marmalade Cake

Active Work Time: 30 minutes * Total Preparation Time: 1 1/2 hours

CAKE

2 (18 1/4-ounce) boxes yellow cake mix

6 eggs

2/3 cup oil

2/3 cup water

1 teaspoon grated orange zest or 1/2 teaspoon orange extract

* Beat cake mix, eggs, oil, water and orange zest with electric mixer 2 minutes. Divide batter evenly among 3 greased and floured 9-inch round cake pans.

* Bake at 350 degrees until toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans about 15 minutes. Remove from pans and let cool completely on racks.

FROSTING

2 (8-ounce) packages cream cheese, softened

1 cup (2 sticks) butter, softened

5 to 6 cups powdered sugar

2 teaspoons orange zest or 1 teaspoon orange extract

* Beat cream cheese and butter with electric mixer until light and fluffy. Add powdered sugar a little at a time, beating constantly, until of spreadable consistency. Stir in orange zest.

ASSEMBLY

1 (16-ounce) jar orange marmalade

* Place 1 cake layer on cake plate. Cut off raised part. Spread 1/2 cup marmalade on top of cake layer. Spread about 1/2 cup frosting over marmalade. Repeat with second layer. Top cake with third layer and evenly spread remaining frosting over top and sides. Swirl about 1/2 cup remaining marmalade on top for decoration.

12 servings. Each serving: 963 calories; 860 mg sodium; 189 mg cholesterol; 51 grams fat; 123 grams carbohydrates; 8 grams protein; 0 fiber.