FANTASTIC! I highly recommend you try making this absolutely delicious and super moist cake. And with a few simple tweaks - it can burst with even more flavour! Hubby had not one, not two, but three good-sized pieces in one sitting. Then another HUGE slice at breakfast today. Thirty-six hours later and the entire cake is gone. Although this cake would be perfect at any time of year, it fits nicely with an Autumn, Halloween or Thanksgiving theme. A great cake to bring to a harvest brunch or buffet. Despite the changes I made, I still gave this cake five stars - it’s just too yummy for anything less. I liked it so much I’m going to try making a lemon version this weekend. My changes included: Baked cake @ 335 in bundt pan for 50 - 55 minutes; Replaced water with frozen orange juice (thawed but not diluted); Added 3 tsp real orange extract to batter; Added 2 tsp real orange extract to glaze; Added zest from 1 large orange to batter, a pinch to glaze; Glazed cake while still warm and sprinkled with 3 tbsp finely crushed orange candy; When cake cooled, I added a light dusting of icing sugar. Note: I used a standard yellow cake and pudding mix only because my grocer was out of orange. The orange cake mix would have produced a nicer colour. Lastly, reduce glaze by half - I had enough glaze for two cakes.
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FANTASTIC! I highly recommend you try making this absolutely delicious and super moist cake. ...