Reviewer:

blueberry_chica

Cooking Level: Expert

Home Town: South Haven, Michigan, USA

Living In: Houghton, Michigan, USA

Reviewed: Jun. 23, 2008

I also omitted the cranberries (and cloves, since I only had whole) and used used orange zest and a tsp of Madagascar Vanilla as suggested by others. I made it in a 9 in cake pan, and served it with fresh (unsweetened) whipped cream, blackberries, and strawberries. This was even better than the same cake served at a local 5-star Philly restaurant.

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8 users found this review helpful

Reviewer:

SouthernGal

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jan. 10, 2007

Added more cranberries for flavor and topped with orange glaze and found it to still be somewhat bland. Needs more spice.

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2 users found this review helpful

Reviewer:

notbythebookcook

Reviewed: Dec. 13, 2006

Made this with the orange peel and lemon extract, omitted spices. Used the orange glaze. A little tedious to make but a big hit at work.

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1 user found this review helpful

Reviewer:

Jane R.

Reviewed: Jun. 15, 2006

Excellent taste and texture. I tried out this recipe to get a healthier alternative to a butter/whole egg dessert. I did substitute 1/2 tsp. ginger for some of the cloves (cloves are very strong and wintery for my taste). I used a Spanish olive oil described as "fruity" in taste. I will make this again with the blueberry option and serve it to guests!!!

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6 users found this review helpful

Reviewer:

Susan G.

Reviewed: Feb. 20, 2006

Delicious and moist cake! I drizzled the top with melted white chocolate and everyone gobbled it up quickly.

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6 users found this review helpful

Reviewer:

ILEAN811

Reviewed: Nov. 24, 2005

Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. People hesitated because of the words "olive oil", but when encouraged to taste a bite they all liked it.

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12 users found this review helpful

Reviewer:

MPWELTY

Cooking Level: Expert

Living In: Concord, California, USA

Reviewed: Nov. 15, 2005

This is an incredible cake, I am a new cook and this is the first cake I’ve made, it was so much fun. My Mom and Dad loved this cake, the sweetness and spices were just right for us, and I loved the occasional tartness of cranberry. I did make 2 changes, I used corn oil and used 4 whole eggs for more flavor, instead of 6 egg whites. I separated the eggs, adding the yokes while putting in the buttermilk. I will definitely be making this recipe over and over again.

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Reviewer:

SUNNYSUMMER

Reviewed: May 6, 2005

Really tasty, not too sweet like some cakes. I used "extra virgin" olive oil and didn't find the flavor too strong. I also used the orange zest, plus lemon extract as other review mentioned, but still put 1/4 tsp cinammon in batter + the cranberries. The cake tastes wonderful and looks great. If you have a real sweet tooth, you might want to make a glaze for it, but I like it this way, myself.

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8 users found this review helpful

Reviewer:

KIMWELLSTHEGREAT

Reviewed: Feb. 14, 2005

This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know this when you taste the cake. By the way, I used light olive oil (not the extra virgin one) and omitted the cranberry and spices, and instead added 1 teaspoon vanilla, 1/2 teaspoon lemon flavoring, and 1 tbsp grated orange zest. It was delicious. My revised name for this cake is "Mediterranean Orange Cake". I also made a glaze using powdered sugar and some orange juice.

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13 users found this review helpful