Oh. My. Goodness.

And I've not even tasted of it yet! But it sure is beautiful to behold, if I do say so myself. Of course, I didn't come up with the recipe, I just followed it very, very carefully!! The true test comes after dinner tomorrow, when Todd and I slice into it for dessert! Shoot, if it didn't need to refrigerate for at least two hours before serving (and Esther notes that it's better when refrigerated overnight), I'd load it up in the car and take it to Station 6, and we'd get into the darn thing right now! :) Ha! At least that way I wouldn't have to worry about eating more than one piece!!!

I was very impressed with the whipped cream/sour cream frosting. It was superb. Very light, and not overly sweet. It will probably be the perfect compliment to the marmalade and the very dense cake. Man, with five eggs, four egg yolks, a cup of butter, a cup of oil, and a cup of buttermilk -- talk about rich! It needed a light frosting!

There are some things I would do differently next time, if there were to be a next time (which there probably won't be, since I'm not taking the Kitchen Aid mixer on the RV).

For instance, I would definitely only purchase name brands. I didn't purchase name brands for the heavy whipping cream or the marmalade. I don't know that it'll make any difference, but something niggled at the back of my brain that if you want to bake the finest product, use the finest ingredients. File that.

I don't think I did a good enough job tapping the air bubbles out of the cake batter pans, before I put them into the oven. It didn't seem to pose a problem, I just think I could have done better.

I would use a little more marmalade next time. Twelve ounces didn't seem to be quite enough to nicely cover both of the inner layers and to lay a nice showing on the top.

Other than those things, I believe it was GREAT! I can certainly now understand Esther's reluctance to make the darn thing, though. Good gravy, what a time consumer!! I remember in one of the books, Esther (Bollick) fumes that no one eats cake any more, much less bakes them from scratch. I don't wonder why!!!

Still . . . it did look awfully grand and impressive, sitting there on the counter. I will try to remember to take a picture of it before we slice it tomorrow night!

I think I'll try Lew Boyd's chocolate cake next.

Bon nuit!

:)