We haven’t had dessert for a while. When we asked for spice cake recipes this spring, a batch of terrific recipes came in. I’ve been saving this one ever since and you can add it to your collection. It makes a lovely cake and comes with a neat story.

Mary Richard of Bangor sent it along, saying that it was just about the best-tasting one she’d ever had. “The recipe,” she wrote, “is from the late Lucille McDonough Gibbons of Bangor. She taught a cooking class at our Catholic Youth Organization meetings around 1954-56. The recipe was one she provided us for a cooking contest that was held at Frank’s Bake Shop in Bangor in the 1950s.”

Now that is what I call staying power. I can see why. It has a pleasant flavor, rises nicely and can be frosted and garnished to make a lovely presentation. You will see by the directions that you can do it in one bowl. You could use a mixer if you wanted, though I did mine by hand. From measuring to mixing to baking, it took only an hour, not counting frosting time. Add 20 minutes for that. I am such a klutz at frosting that I am sure you could do it faster than I did.

Mary said about the frosting, “I suppose orange juice could be substituted for the milk with a little orange zest. Coffee frosting is also very good with this cake.” Ever since my friend Joanne Bowen, who lives in Virginia, told me that she always has spice cake with orange frosting for her birthday, I seem to associate the two so I was especially susceptible to Mary’s suggestion about orange flavoring. I used 8-inch pans and they were done in 30 minutes. Set your timer to check on them after 25 minutes of baking.

Golden Glow Cake

2 1/4 cups sifted flour

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cups sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup vegetable oil

3/4 cup and two tablespoons milk

2 tablespoons of milk

2 eggs

1 teaspoon vanilla

Sift flour, baking powder, salt, sugar and spices into a mixing bowl. Add the oil and milk and beat for two minutes, and then add two more tablespoons of milk, the eggs and vanilla and beat for two more minutes. Pour into two well greased and lightly floured 8 or 9 inch cake pans at least 1 1/2 inches deep. Bake at 350? for 25 to 35 minutes or until a tester inserted comes out clean. Remove from oven and cool on racks slightly before taking cakes from the pans.

White (or Orange) Frosting

4 tablespoons butter

2 cups confectioners sugar

3 tablespoons milk or orange juice

1 teaspoon vanilla

1/8 teaspoon of salt

zest of half an orange (optional)

Cream the butter, sift the sugar and add alternately with milk or juice. Beat until fluffy and thick enough to spread. Add flavoring. Will cover top and sides of 2 nine-inch layers.

Looking for…

Scalloped potatoes! Penny Woodward in South Portland sent me an e-mail saying, “I wondered if you had a scalloped potato recipe. I have never made them, but had a really good dish of them recently.” If I make them which I seldom do (probably because of the think-ahead factor) I usually follow Fanny Farmer, but I must say they are not inspiring. Maybe one of you has a better recipe.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.