A great cake! I made six cupcakes (1/2 cup size, baked)) and six mini Bundt-style cakes (one cup size, baked). The cupcakes baked for 22 minutes in a dark non-stick pan; the cast-iron mini-Bundt pan cakes baked for 30 minutes, both at 325F. The cake was tender, moist, and flavorful. I did sub in 1/2 cup applesauce for 1/2 cup oil, and decreased to the sugar to 1 cup. I used an icing of 1 cup confectioner's sugar, 1/2 tsp orange zest and 2-3 tablespoons of orange juice (to desired consistency). I did not make the frosting, but I imagine it will be good, also. I will definitely be making this again soon.
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A great cake! I made six cupcakes (1/2 cup size, baked)) and six mini Bundt-style cakes (one...