Reviewed: Dec. 17, 2007

OUTSTANDING!!!! I made this just as listed except I splurged and bought Orange extract to use instead of Vanilla extract. I had a little trouble with the glaze, it just ran off the sides of the cake instead of soaking in, so I put the cake back in the bundt pan and pored the glaze on the cake, let it soak up the glaze then turned it out on a fancy cake plate. It wasn't fancy enough for my 3 year old (no sprinkles) but my 14 year old, my husband and I loved it!!! It is very moist and the glaze gives this cake a crunch along the outer edges that is to die for! I saw orange cake mix at the store and might give that a try next time to see if that might be a yummier alternative but this cake is so good just the way it is that it will be hard to improve upon! I will be making this cake often!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

One word: DELICIOUS!!!! I took someone else's advice and used a bundt cake coated with Crisco and it turned out really good. Nice presenation. Used slices in my annual cookie trays. Also, I accidently added the 2/3 cup of sugar to the mix and then I realized that was supposed to be part of the glaze. But it turned out really tasty, and no one complained about it being too sweet. I also used an orange cake mix.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

opal~/~dragonfly

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

Wonderful little bundt cake. I also make it with butterscotch pudding and almond extract. I do not know why, but that combo just makes a superior cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TasteKing

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: Summit, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

Prepared exactly as directed, except I added 1 teaspoon grated lemon peel (dried) to the dry ingredients. This cake was amazing! Very light and moist...will definitely be going into my hall of fame collection!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chow doctor

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

This is one of my favorite orange pound cake recipe. It is wonderful, moist and you just follow the recipe exactly and it will turn out wonderful. I also put a can of drained mandarine oranges in the center of the bundt pound cake for decoration and flavor. That is a nice touch.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rachelle Ball

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2007

This cake is so easy and absolutely delicious...My husband devours it almost immediately! This is a cake recipe that I'll hold on to!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sharon H.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Tracy, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

This cake was amazing! I used a new bundt pan that I had just gotten and it turned out beautifully. The flavor was excellent and I would highly recommned! Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Living In: Denton, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2007

I love this cake! I made it a couple of years ago for a co-workers birthday and it has been a favorite ever since. My hubby will beg me to make this for him about 3 times a year and always for his birthday. When I moved from the East Coast to a high-altitude area this is one recipe that I did not have to make changes to for it to stay perfect.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ltlangel74

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

I've made this cake numerous times now and it always turns out great. It is even better the second or third day after all the flavors really come together. We love this cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meagan C

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2007

This cake is sooo delicious! So moist and yummy! Everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christina M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2007

I make a lemon butter cream frosting and drizzle it over the entire cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lns

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2007

I make this all the time. It is my family's favorite cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kell

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2007

The best orange cake I have ever made. Not too sweet, just right to go with a cup of tea.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ruth

Living In: Midland, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2007

Great recipe, every one loved it I added 2 tsp of orange zest to the glaze.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

nonie2

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

Living In: Temecula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2007

Easy AND delicious. Even my husband liked it and he's not a big fan of cake. I lowered the fat & calories by using a low sugar cake mix, fat/sugar free pudding mix, olive oil instead of veggie oil, and Splenda & low-fat butter in the icing. Yum Yum! This recipe is a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kristykk

Cooking Level: Intermediate

Home Town: Montross, Virginia, USA

Living In: Falls Church, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2007

This cake is amazing! The best cake I've ever had. Every time I make it, it's gone in a day or two! The neighboors thought it was made by a bakery! They didnt believe that I made it! I could eat this whole thing to myself!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rachel21103

Cooking Level: Beginning

Home Town: Cuyahoga Falls, Ohio, USA

Living In: Doylestown, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2007

Love this recipe! Here are my changes based on other reviews: used vanilla pudding instead of lemon, used 1/2 tsp of vanilla extract and 1/2 tsp. of orange extract. Used 1/2 tsp. of orange extract in the glaze (which was made with powdered sugar). I used a meat probe to poke holes in the cake, but first put it back in the pan and spread glaze all over the top (bottom) to let it soak in, then flipped it over, and used a pastry brush to brush on the glaze and guide it toward my probe holes. I ended up using all the glaze and there really wasn't much on the cake stand because of the pastry brush application. Delish! Glaze: 2 c. powered sugar, 1/3 OJ, 1 tsp. orange extract, 1 T. water.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2007

This is probably the easiest cake I have ever made and the one most requested now for any type of gathering we have. It is FABULOUS!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ashley

Cooking Level: Expert

Home Town: Helena, Alabama, USA

Living In: Hoover, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

This cake is awesome,awesome, awesome! Moist and deicious, will make again many times. I have also made it using an orange cake mix and used a glaze of Powdered sugar, orange juice and orange zest. Also yummy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Martha Samson

Home Town: Forest Hill, Maryland, USA

Living In: Southport, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2007

This was a great base recipe, but I could tell from reading it that it wouldn't have the strong orange flavor I was looking for. First, I used a lemon cake mix instead of a yellow one to increase the citrus taste. Then I used orange extract instead of lemon. To really pump up the orange flavor, I added 3/4 of a packet of orange Kool-Ade unsweetened drink mix to the dry ingredients. I put the other 1/4 packet in the glaze. After the cake cooled, I put it back in the bundt pan and poked big holes in the bottom of the cake with a chopstick. Then I poured most of the glaze over the bottom of the cake and let it soak in for about 20 minutes. I then inverted the cake onto a cake plate and drizzled the remainder of the glaze over the top. This came out great; very orangey and saturated with glaze. Delicious.

Was this review helpful? [ YES ]
52 users found this review helpful