Professional Documents
Culture Documents
1. Father Tim says that hes beyond serving the know she can call him anytime. Has anyone ever
mission field but realizes that his own town is a resisted your help when you tried to lend them a
mission field. Managing the Local for a desperately hand? What happened, and why do you think they
ill Avis Packard, he sacrifices several months of his reacted the way they did?
2. Do you believe Sammy can one day forgive his will go on this major vacation . . . other than to
mother? Have you ever had to forgive a deep wound? Henrys wedding?
6. Is
would give it all he had.
anyone in your family or circle of friends an Whats that dance your husbands doin?
artist, budding or accomplished? Do you support said Linda Pritchard, who taught seventh
grade in Mitford and commuted. Th buck
and encourage their gift? How can encouragement
dance? Th Virginia reel? What is that?
affect creative work?
Thats Th Dooley, said Lace.
8. Father
to Jans Facebook page!
Tim and Cynthias Christmas observance
this year is rich, but comparatively simple: a tree,
Esthers Orange
Marmalade Cake
Preparation Ingredients
CAKE: Preheat oven to 3500 Fahrenheit. Lightly butter three 9-inch CAKE
round cake pans, line them with parchment paper, then lightly butter
1 cup unsalted butter,
and flour the paper, shaking out any excess.
softened, plus more
for greasing the pans
Sift flour, baking powder, and salt twice in a large bowl. In a
separate bowl, beat butter on medium for about 4 minutes. Add 3 cups cake flour, plus
sugar steadily with mixer running; beat until light and fluffy. more for dusting the pans
Add eggs and yolks, one at a time, beating well after each 1 tablespoon baking powder
addition; scrape down sides of mixer bowl at least once. After eggs
are added, continue to beat on medium for 2 minutes; add oil and 1 teaspoon salt
beat for 1 minute on low.
2 cups granulated sugar
In another bowl, combine orange zest, vanilla extract, and buttermilk. 5 large eggs, at room
With a rubber spatula, fold in half the dry ingredients. Scrape down temperature
sides of bowl, add half the buttermilk mixture, and repeat. Pour
4 large egg yolks,
batter in pans, smooth surface, rap pans on counter, and place at room temperature
in oven. Bake for 3035 minutes, or until a toothpick inserted
into center comes out clean. Let cakes cool in pans on racks cup vegetable oil
for 20 minutes.
1 tablespoon
grated orange zest
O R A N G E SY RU P: In small bowl, stir together orange juice and sugar
until dissolved. While cakes are still in pans, use a toothpick or skewer 2 teaspoons vanilla extract
to poke holes at -inch intervals in the cake layers. Spoon syrup over
1 cup buttermilk,
each layer, allowing syrup to be completely absorbed before adding at room temperature
more. Let layers cool completely in pans.
ORANGE SYRUP
FI L L I N G : Heat marmalade in a small saucepan over medium heat
until just melted. Let cool for five minutes. 1 cup freshly squeezed
orange juice
FR OSTI N G : In a chilled mixing bowl, whisk heavy cream with sugar
cup granulated sugar
until stiff peaks form. Add sour cream slowly and whisk until mixture
is a spreadable consistency. FILLING
TO ASS E M B LE THE C A KE: Invert one cake layer on a cake plate and 1 (12-ounce) jar
peel off parchment paper. Spread a third of the marmalade over the top, orange marmalade
smoothing into an even layer; repeat with second cake layer. Place
FROSTING
third cake layer on top, remove parchment, and spoon remaining
marmalade onto the center, leaving a 1-inch border around 1 cup heavy cream, chilled
the edges. Frost sides and top border, leaving the marmalade
4 tablespoons
on top of the cake exposed. Or frost entire cake first, adding
granulated sugar
the marmalade as a garnish on top. Chill for at least 2 hours
before serving. 1 cup sour cream, chilled
Look for this and other recipes in Jan Karon's Mitford Cookbook and Kitchen Reader.