It's barely the beginning of the fall baking season and I'm already a little weary of the pumpkin, cinnamon, maple and other typical fall baked treats. This was a refreshing break. As this was baking I already decided it was worth it for the aroma alone - SO fragrant of fresh orange. It must have been a combination of the recipe itself, my adding two tablespoons of vegetable oil to ensure a moist cake, and cutting back on the baking time by several minutes that I did not experience the dryness other reviewers reported. This cake is soft, with a dense but tender crumb, very light, buttery (I did use butter rather than the margarine called for) and prominently, pleasantly orange. The term "glaze" in the recipe is misleading, as this is really not a glaze at all. It's actually a flavored simple syrup that soaks into the cake, infusing it with added moisture and flavor and should not be skipped or altered. A delightful change from heavily spiced, heavily frosted or overly sweet treats. Delicious, satisfying and very pretty too. Whether or not the the cake would turn out as good and moist without the 2 T. of oil I added, I'm not sure - what I do know is that if you add it, you won't be sorry. And be careful not to overbake!
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It's barely the beginning of the fall baking season and I'm already a little weary of the...