Reviewed: Mar. 24, 2012

hard to get out of the pan, almost overflowed my large bundt pan. Won't make again.

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sweetiefire420

Reviewed: Dec. 23, 2011

Have been making this cake for years. It is wonderful.

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NO2JROF4

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Brownstown, Michigan, USA

Reviewed: Dec. 13, 2011

This is a huge part of my Christmas memories! Thank you for posting!

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ldslees

Reviewed: Dec. 11, 2011

This recipe has been in my family for 30+ years. The only difference is they added 1 cup raisins, I don't care for raisins so I add 1 cup crasines. Since cranberries go so well with oranges it makes it more scrumptous. I do wrap my cake tightly in plastic wrap then again in foil wrap & store it in the fridge at least 1 wk, turning it over every day so the juice doesn't settle on the bottom. It definately gets better over time!

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Ronda

Reviewed: Nov. 5, 2011

I had originally got this recipe from my mom which she had got it from my aunt.. anyways Its an old fashion southern cake. I used this same recipe on here.. Major tip : You leave the cake in the pan over night, it helped to let my pan set in a very warm water bath for about 1-2 mins then attempt to flip it out. Mine wouldn’t come out until I did this. Hope this helps J

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MsLisaKY

Reviewed: Jan. 3, 2011

This is a classic Southern recipe. I had no difficulty making it and it turned out beautifully. I made it exactly as the recipe is written with no substitutions. It finished cooking in two hours exactly. Delicious!

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Reviewed: Dec. 6, 2010

My grandfather and I made this for years until he passed away. His recipe was his version with no ingredients to follow (measurements). This is exactly it. I did not have buttermilk so I added 1.5tsp lemon to milk then the soda. I also make it in loaf pan for gifts.

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Karen Camilleri

Reviewed: Jan. 1, 2010

Wow! My husband wants this every year for the Thanksgiving and Christmas holidays! Thank goodness he can help me mix it when it gets real thick, because my hand strength won't get me through this one. Man, I love orange slices. I'll have to cut them smaller the next time, because it leaves too large a hole when I sneak them out of the cake right now. I soaked the cake overnight in 1 cup of OJ, but it still was too dry. I made a glaze out of OJ and powdered sugar, but I needed a sauce to spoon over the slices for more moisture when serving. I'll work on that for next time. Thanks for a really good recipe. With stuff like this around, being diabetic is a really big pain! I love orange slices a whole big bunch, if I didn't get that idea across before!

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erinsgrammy

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Dec. 5, 2009

My mother made this every Christmas since the 1960's. The only difference - her recipe called for only 8 oz. of dates, and added 2 tablespoons of grated orange peel and was baked at 325. She always used a large (16 x 5 x 5) loaf pan. In recent years, I've been the one who bakes it each December. The cake always collapsed when the glaze was poured over it, so a couple of years ago, I tried heating the glaze in the microwave first. It works! The cake remains full size.

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