Moist Orange Cake
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This works by starting with a simple cake, already moist because of the almonds instead of flour, and then makes it moister by adding moisture (in the form of a fruit syrup) after cooking. The one drawback is that you have to make it the day before you want it.

Cake Ingredients
1.5 oz breadcrumbs (a bit stale is good, or dry the bread slightly)
3.5 oz ground almonds
7 oz caster sugar
1.5 tsp baking powder
4 eggs
7 fl oz sunflower oil (or, if you’re rich, 1 fl oz almond oil and 6 fl oz sunflower oil)
Zest of 1 large orange
Zest of 0.5 standard/large lemon

Syrup Ingredients
juice of 1 large orange
juice of 0.5 standard/large lemon
3 oz caster sugar
2 cloves
1 cinnamon stick
(optionally, 1-2 stars of star anise, if you like the taste, and a dash of orangeflower water)

First, invoke the goddess Rotunda, because she’ll surely be visiting you soon.

Mix the dry ingredients, beat in the oil and eggs, and then add the zest. Put the batter in a pre-oiled 8 inch cake tin. Put into a cold oven (not preheated) and turn the heat to 375 degrees, baking for about 45 minutes. Use a cake skewer to test that it’s done – if it’s not , it soon will be. Leave it in the tin to cool for a few minutes, then turn it onto a high-rimmed plate (you’ll see why when you do this!).

About 10 minutes before you take the cake out of the oven, mix the fruit syrup ingredients in a large saucepan (except the orangeflower water), and melt them together over a medium heat. Once the sugar has dissolved, bring to the boil and simmer gently for 5 minutes, then allow to cool a little, while you test the cake and put it on the plate.
If you’re adding orangeflower water to the syrup, do it now.
Use a skewer to make holes in the cake, and, while cake and syrup are still warm, pour the syrup over and into the cake, aiming for the holes so the syrup permeates the cake. (Leave the cinnamon stick etc in the pan, of course.) As the cake cools it will start to leak a bit: baste it, so as much of the syrup is soaked up as possible. This can take ages, and you might be left with some syrup that just doesn’t get soaked up. Eat that, or add it to fruit salad.
Finally, put foil over the top of the cake, and leave it in the fridge overnight, to let the flavours settle. It keeps well, too (provided you put it at the very back of the fridge behind an uninteresting salad and don’t let your boy/girlfriend see it). Serve still slightly cold, sprinkled with a little icing sugar.

Last night I dreamed that Alison came into my shop and I got to introduce her to all my customers. It was a wonderful dream and I woke myself up laughing.

Alison’s ears look a bit on the low side, as well. But that’s probably a function of Photo Booth. I’ve got a MacBook, too, and haven’t seen it take a flattering picture of anyone.

The Dragon Lady is a character in the fabulous comic strip, Terry and the Pirates. Highly recommneded for its artwork though its politics and racism will probably drive most of Alison’s readers crazy. Just think of it as a period piece.

Tomato soup cake is from the estimable Joy of Cooking, for course.

Just returned from the Library. Got it!
Gene Tierney’s picture is on the front of the video box-she plays the daughter estranged from “Mother Gin Sling” (Ona Munson–she with the wild hairdos!!)

Then there is Victor Mature (in a Fez–looking the LEAST Chinese of any character I have ever seen in a movie!)
(For those who just walked in, I am talking about “The Shanghai Gesture.”)

By the way, WHAT is a “Shanghai Gesture?” (I know one of you will know…) I have watched the whole movie (months ago) and I did not notice anyone making any gestures.

Asking a question on this blog is like Aladdin rubbing the Magic Lamp: soon, in a puff of smoke, will appear just the right answer. (And sometimes poems, jokes, links, and other lovely embellishments!)

Since Michael mentioned “dragon lady” earlier, I think it would not be too off-topic for me to refer back two blogs ago and thank Colino for the name of that movie–The Shanghai Gesture!” I always forget to check back once a new blog gets posted, and I just saw your post, so I have added it to the movie list.

My computer connection is unfortunately so slow that I could not play the movie clips in this decade, but thanks anyway–I liked the still photos even if I could not make them move.

Ellen Day Hale looks like she would fit right in today. Like someone you might see in a bookstore… I had not heard of her, so thanks for the reference, Lisa!

Speaking of Victorian Christmases, it is time for me to take the pumpkin and skeleton out of the front window of my Baltimore row house and haul out the Mrs. Claus animated centerpiece and Babo Natale (Italian Father Christmas). Must keep the front window current!

yes yes oh yes! post that orange cake recipe, please!!! and i have a fabulous pumpkin cake you could have in exchange, if you like.