Reviewed: Sep. 8, 2007

LOVED IT! I made this cake in a 8x8 pan so I could bake it in my toaster oven instead.(trying to save energy) And I substituted the white sugar with splenda granulated sugar and it tastes great. Not a lot of orange flavor but that was ok for me. And the smell was incredible. Mmmmm...

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

Reviewer:

Ive

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

Reviewed: Nov. 26, 2005

This is a great recipe for special occasions. I, personally, left out the chopped walnuts because my kids can be picky eaters when it comes to nuts. And I made an orange syprup(1 cup orange juice with 1/4 cup sugar), poked holes in cake and poured over top. Then I iced with a cream cheese icing.

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

Reviewer:

Jenn B.

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

Reviewed: Jan. 23, 2003

Delicous cake, but it stuck to my non-stick Nordic Ware bundt pan even after greasing and flouring. Will make it in a removable rim tube pan next time. The recipe should be increased by 50% to make a decent sized cake. I used a confectioners sugar/lemon juice/orange peel glaze, which complemented it nicely.

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

Reviewer:

JOHNTHEBEAR

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Chicago, Illinois, USA

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

Reviewed: Jun. 15, 2001

Excellent recipe! I have made this cake many times an enjoy it very much. Most of the time I leave out the walnuts. Sometimes I add a little candied orange or lemon peel and a few golden raisins soaked overnight in a little brandy: this is a great variation. Spices may be varied to suit individual tastes. This one is sure to please anyone who loves marmalade. Delicious with teas such as Constant Comment or Russian Caravan.

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

Reviewer:

ADELIESE

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

Reviewed: Apr. 16, 2001

This cake is VERY small. It only fills a bundt pan half full. I cooked it 45 minutes and it was dry. It did not have any discernible orange flavor. It tasted just like a spice cake.

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