This week's "bickie," compliments of Jessica, has the lightness of a sponge cake and the butteriness of a pound cake. The recipe, Orange Rum Cake, from The Joy of Cooking, doubles easily and holds together well. Jess used the Crunchy Almond Topping from page 798 which included blanched, sliced almonds and sugar 'glued' by butter to the bottom and sides of the pan... this made a great 'crust' although she suggests more almonds could be used than called for, by at least half. Delicious and goes great with any book for an afternoon of reading!