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Reviewed: May 19, 2008

Very tasty and easy to make. Great when you have left over citrus fruit.

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Reviewer:

Andij101

	Cooking Level: Intermediate
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Reviewed: May 5, 2008

Good cake topped with a TB or so of whipped cream if you wish to add creamy sweetness. However, there must be a mistake in the pan size. I baked it in a smaller pan than the 9X13. You'll see why when you see the batter. It's a healthier alternative to some other cakes as there's no salt and no sugar topping, just pure orange juice.

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Reviewer:

Natalie

	Cooking Level: Intermediate
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Reviewed: Feb. 23, 2008

Good flavor, but the juice didn't soak all the way into the cake, so the bottom was soggy. I used a 9x9 square pan, and it took about 40 minutes.

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Reviewer:

Laughing

	Cooking Level: Intermediate
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Reviewed: Apr. 21, 2007

Great cake. A smaller pan works best. For a different cake, try Meyer's Lemons with this instead of oranges. Delicious. Like others, whipping cream makes a great serve along. After whipping, add just a tad orange zest to the the cream.

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Reviewer:

mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Feb. 3, 2007

Cook for 25 minutes. Really needs a glaze.

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Reviewer:

Jessica Cornick


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Reviewed: Sep. 2, 2006

Very light, healthy, and delicious. Will definitely do again and again. two thumbs up!

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Reviewer:

zbf


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Reviewed: Oct. 31, 2005

This recipe is good, try it, but IT MAKES A 9"x9" CAKE, NOT a 9"x13" one. At least, I can't imagine how so little batter could have made the larger cake. Beyond that though, this was great - moist, very orangey, a nice colour. After the juice soaked in (15 mins or so), I topped the cake with store-bought chocolate icing. That was a good choice - the combination tasted like those chocolate oranges you get at Christmas. I made it for Halloween.

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Reviewer:

OCTOVUS


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Reviewed: Feb. 18, 2005

Quick and easy to prepare with a nice orange flavor however I found it dries out very quickly so this cake is probably at its best if served as a dessert, with whipped cream etc., right after baking

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Reviewer:

RUBY2

	Living In: Vancouver, British Columbia, Canada
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Reviewed: Jan. 14, 2005

This cake really is easy. I was doubtful about all that juice sitting on top of the cake, but the cake is dense and it does not get too mushy with the juice. I served this with whipped cream and little clementine sections on top. It probably would also work with canned mandarin oranges. The juiciness of the oranges on top, and the moisture of the whipped cream, together with the flavorfulness of the cake, made this a very good dessert.

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Reviewer:

CARLA H.

	Home Town: Boston, Massachusetts, USA
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Reviewed: Oct. 26, 2004

This was one of my favorite recipies ever. I LOVED it as an after dinner dessert with my family!

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Reviewer:

CAT26


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