Reviewed: May 1, 2011

I was looking for an old-fashioned recipe when I came across this. Turned out perfect. I was worried there was not enough butter to make it moist but it was great. Would be nice with an orange drizzle or and fruity cream cheese spread.

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3 users found this review helpful

Reviewer:

RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

Reviewed: Feb. 3, 2011

Great bread recipe! Mild orange flavor, fantastic aroma, great consistency! My only change was adding an extra tablespoon of butter. I will make this again.

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4 users found this review helpful

Reviewer:

Dean

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Laramie, Wyoming, USA

Reviewed: Jan. 18, 2011

Awesome recipe, i absolutely love it i also used lemon in place of orange zest and i am now experimenting using strawberry preserves. very universal i definitely recommend it. Thank you :)

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Reviewer:

Heidi

Reviewed: Jun. 4, 2010

I was curious to use whole 1 cup of orange zest. this one was fairly easy to make but i'm not sure if the flavor is that great. It's not bad but not as moist/tasty as i wanted it to be.

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5 users found this review helpful

Reviewer:

Jmilli

Reviewed: May 6, 2009

I wanted to try this recipe because it looked so interesting. It turned out delicious! A whole cup of orange zest is an extremely large amount, and I only had three oranges so I could only get about 2/3 of a cup. It did take a lot longer to cook on the stove than the recipe says. I think it was about 30 minutes altogether, not counting assembling the cake ingredients. The cake did turn out a bit crumbly, but it is so delicious warm out of the oven! I recommend it with a light powdered sugar vanilla glaze.

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11 users found this review helpful