Reviewed: Oct. 17, 2009

this is a wonderful, tasty, moist cake. the oranges should be folded into the batter just before placing into pans. i tried the glaze, but think that this cake needs a frosting to do it justice. i recently had good results whipping together the following: 8 oz. cool whip, 1 small van. pudding mix, 1-ll-oz can undrained mandarin oranges, and 1/4 c. triple sec. reserving some mandarin oranges to place around the top sets this off nicely.

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Reviewer:

martuck58

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Reviewed: Jun. 24, 2009

i have made this cake several times, although i make a frosting combining instant vanilla pudding made according to the packages directions, a tub of whipped topping, and a can of drained crushed pineapple. it goes really well with this rich, moist, and dense cake.

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Colleen

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Reviewed: Feb. 5, 2007

this was VERY average at best. i would recommend adding the juice of the oranges in first, then the fruit when the batter is well incorporated. all the mixing made the oranges disappear and basically seem nonexistent!

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