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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2 users found this review helpful

Reviewer:

CAT26

Reviewed: Sep. 2, 2006

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

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3 users found this review helpful

Reviewer:

zbf

Cooking Level: Intermediate

Reviewed: Dec. 12, 2008

Very Moist. Great cake that is very fast and easy to make.

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3 users found this review helpful

Reviewer:

Kristin

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Dec. 29, 2008

Thanks to the other reviews, I used an 8 inch square pan. It baked for the same time specified in the recipe, 30 minutes, and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice, so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too.

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Reviewer:

TEXGIRL

Cooking Level: Intermediate

Reviewed: Jan. 13, 2009

I loved this recipe and so did my family!

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2 users found this review helpful

Reviewer:

MommaMack

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Bath, New York, USA

Reviewed: Mar. 23, 2009

Moist and flavorful gourmet-type cake that is easy to make. It became a fast favorite in my household

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3 users found this review helpful

Reviewer:

drjenna

Reviewed: Feb. 28, 2011

Very good. I used blueberry yogurt and lemon zest and juice.

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4 users found this review helpful

Reviewer:

NYC

Living In: New York, New York, USA

Reviewed: Nov. 25, 2012

Made this cake & it turned out to be fantastic! Family & Friends loved it! Small variation: I added 1/2 tsp of vanilla extract & juice of one orange in the batter and then baked it.no juice was added later. Perfect!

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Reviewer:

Shruti

Cooking Level: Expert

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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4 users found this review helpful

Reviewer:

CARLA H.

Home Town: Boston, Massachusetts, USA

Reviewed: Mar. 13, 2010

DELISH! I made this recipe with lit 'n fit yoplait vanilla yogurt, egg whites, and whole wheat flour...very good! i also made a glaze with the orange juice and powder sugar. baked it in a deep dish pie dish....so good, perfect for a brunch!

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