Reviewed: Dec. 6, 2009

Changes I made: 1 heaping tsp. of orange marmalade with zest; 1/4 cup oil + 1/4 cup cranberry applesauce, and added an additional 1/4 cup of flour to mix. This worked well. I made another small 6x6 cake along with 9x13" pan with the amount of batter I ended up with, was affraid it would boil over in oven. This was fairly moist. Stayed together well, and iced without crumbling on top. Tip: I think a few dried or fresh rasins would be a good compliment to this cake. Thank you for the recipe.

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Indiana Jane!

Cooking Level: Professional

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Reviewed: Nov. 19, 2009

Fantastic cake, hard to get wrong. This was the first cake i ever made. I didn't have any scales and estimated approximate quantities and it still turned out excellent!

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melmo

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Reviewed: Sep. 28, 2009

This gets five stars for flavor. However, for some reason, my cake didn't rise properly and came out as gooey bars - it's happened to me before so it's probably my oven and not the recipe, but I can't rate the texture. I was out of orange juice so I used tropical nectar, it was a great twist.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Sep. 18, 2009

Came out moist and delicious. You can really taste the honey.

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Mei

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Reviewed: Sep. 3, 2009

i baked(but without any zest and with orange/mango juice,that's what i had), for my lil one's 5th birthday and it really came great :)..thanks for sharing this recipe...

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mantu

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Not very exciting, and the orange flavor that I hoped for didn't come through at all.

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jess

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Reviewed: Oct. 10, 2008

This was a hit for our Rosh Hoshanna dinner. The only think I changed was the omitting the oil and substituting applesauce for it. It is a family favorite now. My mother in law hadn't had it since her mother last made it many, many years ago and this brought back all those yummy memories. Thank you for sharing!

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RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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Reviewed: Oct. 2, 2008

i honestly didn't want to make this, but it was very tasty, not dry and i will be making it again.

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Mel

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Reviewed: Aug. 3, 2008

I followed the recipe as directed except I omitted the orange zest (I had no fresh orange on hand). The cake collapsed in the middle during baking (I baked for 40 minutes at 350 but had to cover the top the last ten minutes so it wouldn't get too brown). The cake was moist and definitely not too sweet. You can taste the honey, but it's not overpowering. I do think the orange zest is an important component, since the cake lacked taste without it; it was just a tad too bland for my taste, but it was very easy and quick to make.

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DANIELA92

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

This was soo good. Sent to work with my hubby and he and a buddy ate it all!!! Making a second cake for company. Bake time was a little more but my oven is a little off temp. wise so it was still great.

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maoneil

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Jun. 3, 2008

I made this for my class of 18 5-7 year old, with leftover cranberry-apple zinger tea instead of orange juice, and it was great! Made it with half whole wheat and half whole spelt flour, as well as olive oil instead of butter, and all honey because we were out of sugar. My lead teacher was quite impressed with it!

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Kris Bowden

Cooking Level: Intermediate

Home Town: Hudson, New Hampshire, USA

Living In: York, Maine, USA

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Reviewed: Apr. 5, 2008

I made the recipe exactly as given and it worked perfectly! This is a yummy cake that, in texture, is sort of a cross between a coffee cake and a tea bread. The edges get a little chewy like brownies. Mmmmm...

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 20, 2007

I do not like honey cake, but this was perfect. It was not too honeyish.

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chucky

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Reviewed: Jul. 28, 2007

I made this for a birthday cake during a vacation bible school that was based in Jesus time. The kids loved it - both the authenticity (somewhat) and the taste. We were so excited that the kids got to try something new and different! Thank you so much for sharing this recipe with us!

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THEADOLPHS

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Reviewed: Jun. 29, 2007

This was a little to orange in flavor and not enough honey.

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DEME

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Reviewed: Feb. 19, 2007

Very tasty cake! It turned out great, pretty moist too. I didn't add the orange zest as I didn't have any. Also, I forgot about the oil, and just remembered to add it in the last minute, just before baking (it was corn oil btw)--still turned out great! Thanks for the recipe!

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Caramela

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

I made cupcakes and they were really good. They took about 22 minutes and they turned out perfectly. The only thing I did different was that I didn't have any zest.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Jan. 25, 2007

The cake was too soft, too sweet, and sticky. I don't think I would want to try it again!

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Baking Amateur

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Reviewed: Sep. 25, 2006

Such rave reviews on this cake! I did make a bunch of changes though - I halved the recipe, then found out that I didn't have orange juice or oranges. In place of 1 cup of orange juice, I used 1/2 cup of warm instant coffee. In place of the orange zest, I used lemon zest. I'll make this one again and again!

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SPUNKEE83

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 22, 2006

This was a simple recipe to make and it worked out great - really light and moist. No problems with timings as other reviews stated - i just kept an eye on it!!

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Sarah F

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