I'm not sure if I can rate this recipe fairly because I made a LOT of changes before I ever started. I'm a professional cake baker and I saw some problems with this recipe from the beginning; I could tell it might come out a bit dry and with not enough orange flavor. I replaced the sour cream with buttermilk (about 3/4 the amount called for) and a few tablespoons of vegetable oil. I also added half an extra egg and half a cup of orange juice. I used half white sugar and half brown sugar as well. As for the glaze, it definitely needed a lot more sugar in order to reach that "crunch" consistency it was intended to. I also added about a half a teaspoon of vanilla in order to cut the direct acidity. I didn't use any raisins or walnuts because I simply don't like them. All in all, with the changes - I acutally came out with a REALLY nice moist, flavorful cake with prominent orange flavor. This cake would be great if you used a little pineapple juice with the orange, and maybe sprinkled some shredded toasted coconut onto the glaze while it's still wet.
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