Reviewed: Jul. 20, 2012

I have made this many times already, as a cake as well as cupcakes (makes 24 medium-size). It's a lovely cake - moist, soft and full of orange flavour. You can substitute part of the vanilla extract with orange oil, but the recipe is fine just the way it is. Sometimes I make the Williamsburg frosting as filling for a cake, or as topping for cupcakes. As frosting, it will be rather soft, so you must chill the cake with the frosting for a few hours before you take it out anywhere. And the frosting will melt in hot weather (I live in a tropical country).

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Reviewer:

Hui Min

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Reviewed: Jun. 19, 2012

Turned out wonderful, especially topped with Orange Buttercream Frosting. I used craisins instead of raisins and almonds instead of walnuts.

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Reviewer:

acrandall

Reviewed: Nov. 20, 2011

I think this is considered a somewhat elegant, old fashioned cake. After it's baked and cooled, I break it into pieces and layer it in sherbert glasses with the orange jello-cool whip combo that you make a jello pie with, drizzeled with orange liqueur.....what a show-stopper! Be sure to use cake flour and sift.

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Reviewer:

Momma P.

Reviewed: Mar. 16, 2011

I made cupcakes by reducing the baking time - very yummy with vanilla buttercream frosting.

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Reviewer:

mms

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Feb. 24, 2010

Great recipe for a homemade orange cake- I can't use the raisins or nuts since my family is very picky- the nutrition info is off because I don't know anyone who gets 18 servings out of one 9x13 cake

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Reviewer:

GEFOX3

Reviewed: Feb. 13, 2010

I used this recipe to make orange creamsicle cupcakes. Orange cupcakes with orange buttercream frosting. They were a huge hit. I cut the recipe in half and it made 14 cupcakes. I omitted the raisins and walnuts because I was looking for a simple orange cake. I substituted orange extract for some of the vanilla. This is a keeper.

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Reviewer:

Jenn L

Reviewed: Dec. 19, 2009

I made this earlier in the year and I'm thrilled to see I saved the recipe in my box. This is THE recipe my mom used when I was growing up. Decadent, delightful, and delicious. Thanks for submitting this! ...we'll be making it again next week for Christmas.

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Reviewer:

GIRLNBLACK77

Cooking Level: Intermediate

Home Town: Littleton, North Carolina, USA

Living In: Durham, North Carolina, USA

Reviewed: Jul. 31, 2009

Very tasty and amazing texture - well it does have 3 eggs and almost a cup of fat ;-) but that's why its a treat. I did replace the walnuts with pecans and used all butter (no shortening.) The 1T of zest gives a pretty mild flavor, so I think you could safely increase by 50% for a bit more punch.

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Reviewer:

bluemoon

Reviewed: Apr. 24, 2009

a great recipe. luv it. super easy too. at first i was taken a back by the method of this cake, but then, the result- yummy. the only thing that i'll change next time, is the sugar amount. too sweet for my taste.

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Reviewer:

Noi

Cooking Level: Intermediate

Living In: Ipoh, Perak, Malaysia

Reviewed: Mar. 19, 2009

This was an excellent cake. I made it in two 9 inch round pans and spread the orange frosting between the layers and then over the top of the cake. The cake looked beautiful and tasted really wonderful. I didn't use walnuts (allergies) or raisins (didn't have any), but loved the cake and frosting on their own.

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