While I appreciate the experience represented, the fact that one has dedicated his/her life to being a baker does not make one infallible. Fellow "non-experts," please remember this when reading reviews such as the previous one. :) Don't be afraid to try a recipe yourself, even if the professionals are naysayers.
Now, for my experience... I made this recipe almost exactly as specified and it turned out great for me. Keep in mind that a cake made with oil will turn out a bit more dense. I think you also have to use some common sense with this one. It does not specifically say to use a mixer, but with most cakes you do. So, that is what I did with this one. Do not over-mix, though, or you will have an even denser cake.
The only change I made was to use brown sugar instead of white. I also cut it down just a bit and added just a tad more flour to make up the difference (probably about 1/4 cup exchange). It looked like a slightly runnier cake batter when it was mixed completely.
Also, before I added the wet ingredients to the dry, I mixed them first. Again, this just seemed sensible to me, based on other cakes I've made. I did cut back on the orange juice because I was afraid it would be overpowering to use as a strawberry shortcake. However, I wish I had not. The orange flavor would have been better with the full amount of juice.
Great moist cake! Nothing wrong with the recipe. I think it just needs to be clarified a little to say exactly what it means.
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While I appreciate the experience represented, the fact that one has dedicated his/her life to...