Reviewed: Mar. 10, 2007

Very good, I've already made this many, many times!

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Laurajl5

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

it is so good!

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Nathan

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Reviewed: Feb. 14, 2007

been looking for a good tasting orange cake and i have found it in this cake- it didnt taste as good the first day but the second it is better and i am betting tommorrow it will be better - tks will use again - norm

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NORM2

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Reviewed: Feb. 5, 2007

You are right, this is truly a great recipe, I used vanilla pudding mix and orange extract-everyone thought it was a great cake, served with a dollop of coolwhip made it even better!!!

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edscon

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Reviewed: Feb. 4, 2007

Very easy to make. Great.

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ALLIE

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Reviewed: Feb. 4, 2007

What a great recipe! It took less than six mins. to get together and get in the oven. I did sub vanillia pudding and orange extract to get a big orange flavor. My husband loves those orange Hostess cupcakes, so he loved this. I misread the glaze and made it with granulated sugar thinking that was "white" sugar. It was still yummy. You can stop laughing now.

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Seal

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Reviewed: Feb. 2, 2007

This was FANTASTIC! I needed a quick, yummy & easy dessert because I invited a friend last minute for dinner. This hit the spot! It was perfect! The glaze adds a LOT! Not your ordinary bundt cake! TRY THIS!

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DEENJER

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Reviewed: Feb. 1, 2007

This was a great recipe. I tried to make it in 2 loaf pans and it didn't really work for that. I'll try it in a bundt pan the next time.

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PAM620

Cooking Level: Expert

Living In: Williamsburg, Michigan, USA

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Reviewed: Jan. 26, 2007

I followed the recipe, but I did add 1tsp of vanilla-rum extract (homemade from this website). I've sometimes had trouble getting a bundt cake out of the pan in one piece so followed the advice of reviewer, Grannyloohoo, and greased the bundt pan with Crisco (neither butter nor oil works!). I then dusted it with sugar rather than flouring it which did give the slight crunch to which Grannyloohoo referred. This is a very nice cake. Thank you so much, Angie!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 21, 2007

I have made this cake twice, and each time I get gushing compliments. I use orange extract instead of lemon, and I add a teaspoon of vanilla. I use Crisco to grease the pan, then instead of flour I dust it with granulated sugar--makes a slightly crunchy crust. This is a favorite of my 94 year-old Mom, but my husband loves it too.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 21, 2007

I've made this cake three times since I found the recipe. It was moist and delicious every time. Last time, I used fresh squeezed orange juice, and added orange zest to the sauce. That made it EXCELLENT!

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Dizzyredhed

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Reviewed: Jan. 19, 2007

This is extremely easy recipe. I made this for my daughters class and they all loved it!! Thank you!!

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MommyBennett

Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jan. 10, 2007

The cake was easy to make, and was very moist. Everyone at work loved it.

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mamashelia

Cooking Level: Expert

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Reviewed: Dec. 19, 2006

This was my grandmothers recipe... We've had it every Thanksgiving and Christmas for the last 34+ yrs.... My mom says grandma made this cake even when they were children.... It's a family tradition that I plan to carry on through the years.... Imagine my surprise to see what I've know to be a secret family cake online LOL

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LdyWlf

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Reviewed: Dec. 13, 2006

I love this recipe!!! You're right...I could eat the entire cake if I'm not careful!! Especially good for breakfast for coffee break. I have subed lemon juice for extract and still tastes great.

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PammyR

Cooking Level: Expert

Living In: Lone Oak, Texas, USA

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Reviewed: Dec. 9, 2006

Really really good. I felt a tad guilty with all the butter in the frosting, so I halved it, but I know it would have been better with it all on.

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Dec. 7, 2006

not impressed. there's still alot of leftover cake when I brought this to work. It's too dense for my taste and I can't taste the orange flavor

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sahara

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Reviewed: Dec. 3, 2006

This is a 5 start recipe with the few modifications I made. I used the basic recipe but substituted instant vanilla pudding for the lemon, orange extract instead of lemon and Sunny D orange peach juice for orange juice. I also made an orange glaze with powdered sugar, butter and orange extract, what a perfect cake!

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