Reviewed: May 8, 2012

it taste ok but its really really dry, i like my cake moist and this is not moist.

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Reviewed: May 7, 2012

Pretty good. The cake was a bit dry but had good flavor. May be somewhat my fault as I used regular flour in place of the cake flour (all I had at the time). The glaze also had a nice flavor. Would make again.

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mamabing

Reviewed: Mar. 18, 2012

Just average to me, with a more coarse crumb I wasn't crazy about. Further, it was a little more "wet" than I prefer as well. I think it could use a little more flour, a good quarter cup. Also, I saw no reason for the 2 T. water so I just made up for it with orange juice but I think that extra 2 T. of liquid could be eliminated altogether. It had a nice, bright orange flavor, but I believe that's only because I doubled the amount of orange zest to a full tablespoon. Not my favorite orange cake.

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naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 7, 2012

This was AMAZING! it tastes sooo moist and the icing is amazing, i did add extra orange zest to the icing and extra orange juice to the cake and it was so good!

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margaux vatel

Reviewed: Mar. 4, 2012

I thought this was wonderfully different! The cake is moist and perfectly complimented by the thin layer of tangy frosting. I used vanilla extract and some lemon juice in both the cake and frosting.

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mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 26, 2012

Really enjoyed this cake. Quick and easy! The frosting needed a little more orange to it (in my opinion) so maybe some orange rind might make it taste better.

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Sskemble

Cooking Level: Expert

Home Town: Mountain View, California, USA

Reviewed: Feb. 25, 2012

Superb! My dad loved it and he is hard to please.

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FloRockerA

Reviewed: Feb. 15, 2012

This little cake is pretty darn good! I wanted the icing more orange-y, so I added grated orange rind, 1/4 tsp orange extract, and more orange juice to make it more spreadable. Followed the cake portion of the recipe to the T. Also, to enhance the eye appeal, I added some orange food coloring to the icing as well. Thank you Kathleen for the nice recipe. I'll be making this one again.

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lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: May 3, 2011

I made this cake Easter and it was a big hit. The men were very complimentary of it and it didn't last long.It tasted just like an orange HOSTESS cup cake.

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Gail

Cooking Level: Expert

Home Town: Carthage, Texas, USA

Reviewed: Mar. 27, 2011

I doubled the recipe to have enough for 2 x 9" round layers. I also substituted vanilla extract for the almond extract, as I was giving this to someone and didn't want to worry about nut allergies. The cake was a nice texture with a perfect flavor. The measurements for the frosting seemed a little on the small side and I don't particularly like sugar frostings on cakes, so I made an orange butter cream frosting for the cake. Finally, I embellished with some Mandarin orange sections for a nice presentation.

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