The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of sugar, butter and flour, I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup, which soaked into the cake, played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake, this is one occasion, probably because this cake is SO full of flavor, that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes.
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The four star rating is only because this is boldly orange flavored, a bit too much for my...