21 Reviews of Orange Cake

From: basya

On Feb 22, 2006

This was just the orange cake recipe I was looking for. A couple of weeks ago I bought juicing oranges on sale. You had to buy the whole string sack, and my kids don't eat THAT many oranges. I wanted a cake recipe to use up oranges, and this one is great. I used oil instead of butter, and demara sugar, and baked in loaf pans. I've already made this recipe three times. The last time I doubled the recipe to give one to a friend. Everyone who tries this cake absolutely loves it. This one is a keeper.

From: evelyn/athens

On Mar 6, 2007

My whole family really enjoyed this cake. Big enough to last 2 days in my home. Very nice, tender crumb, great orange flavour. Don't skip the glaze as it adds moistness and even more flavour.

From: Honeybeee

On Jan 19, 2005

Mmmmmm... eat... lick... smack... and eat some more!!! I just finished baking this absolutely delicious cake and can't seem to keep my hands off it! After reading the other reviews, I doubled the recipe and got my self two gorgeous cakes. I baked one in a tube pan and the other in a small loaf pan (the small loaf is only half its size now!!). I did not have any sweet butter so used 8 heaped tablespoons (Approx 16 level tablespoons)of fresh top of the milk cream. I get this cream (malai) by boiling milk everyday and and removing a thick layer of the cream that accumalates on top of the milk. This I gather and save in the freezer to be used as butter substitute for cakes or make ghee out of it. It worked just fine with your recipe and am very happy with the result. Thank you for posting it. I shall be making it very often. This cake definitely deserves a blue ribbon and gets my vote for 5 big stars!!

From: Baby Kato

On Jan 14, 2007

What a wonderful from scratch, cake. This quick and easy recipe produces a small, light, moist and flavourful cake with great texture. We really enjoyed this cake and will make it again and again. Thanks for sharing Sharon.

From: JimB427

On May 6, 2003

If this cake doesn't win the blue ribbon, the judging is crooked. definitely 5 stars. A good cup of coffee and 1/2 of this cake and you're right next to heaven.

From: Kasha

On Mar 3, 2005

Just great. I had to make a lot of changes, as I needed it to be as low fat and diabetic of a recipe as possible. Even after my changes, it was a 5 star, with no changes, it must be a 10 star. I used reduced fat margarine, only 1/2 a cup of sugar, 4 egg whites in the recipe and baked in a traditonal French sized loaf pan, which gives a longer, narrower loaf. Took a long time to cook, but came out beautifully raised and orange. I was surprised, to be honest. Great little cake, really a winner.

From: Brenda.

On Jun 3, 2006

Delicious! I cheated and tried the cake without the glaze and it was terrific, but with the glaze....my oh my, I had to have a second piece!

From: p.g.cher

On Oct 4, 2007

The cake was not overly dense; it was light yet still incredibly soft and tender. I pureed some orange flesh, pushed it through a sieve (to make enough juice for the cake batter and glaze) and stirred the reserved pulp into the batter. I also doubled the orange zest. Thanks very much for sharing this recipe! It is worth the extra effort.

From: foodtvfan

On Mar 23, 2007

Delicious cake. I poked holes in the cake with a cake tester before adding the tasty orange glaze. Will definitely be making this cake again.

From: stormylee

On Feb 11, 2004

Delicious cake, and comes in the size I consider just right for my small family! I'm already contemplating a Chocolate Orange Cake where I would add 100 g of finely chopped dark chocolate... Hmm! Thank you for posting!