This is a great recipe - light fluffy cake - just one thing you need to stir in the orange zest manually otherwise gets stuck on the mixure blades.
To make it xtra special when it comes out hot tip it upside down on a plate and pour some orange liquer on it - tip it the right way up between two plates and add orange liquer to it again - it must be hot when you do this - straight out of the oven - this makes this cake really yummy!!!!!
This is a lovely, refreshing not-too-sweet cake that I think I need to tweak a bit. Although I made this exactly as posted, the result was somewhat flawed. While the cake was cooking, it rose nicely (I kept spying on it through the oven door). However, towards the end, the cake completely sunk. In order for the cake to test done, I had to bake it for the full 40 minutes, which ultimately produced a dry cake. However, when I sliced the cake, it had a hole running completely through it (like a tunnel). The taste is wonderful, though, and I can see this recipe has a lot of potential. I think ingredient measurements probably need adjusting. Made for ZWT6 Zingo.
it's a wonderful cake... though i am a beginner in baking, i was surprised to get such a yummy, soft and fluffy cake.. well, i made 2 replacements to my cake.. one was, i used whole wheat flour instead of all purpose flour ( 1 cup of all purpose flour =3/4th cup of whole wheat flour), and i used baking soda as well and reduced baking powder ( as we are using the acid ingredient, i.e, orange juice, which calls for baking soda).. believe me, it was a wonderful cake... thanks for the recipe..
This was a great recipe. I halved all the quantities, substituted butter for oil since I like the flavor better and sprinkled some brown sugar on the top before it went into the oven. The top got really nice and glossy from the melting sugar and alsostayed moist. The flavor was great and packed a nice orange punch! I did add some orange liqueur and that really helped in bringing out the flavor even more.
Loved the smell and taste. Baked for 50 minutes in a glass loaf pan came out perfectly.
Delicious--not too sweet and the orange pops. However like other reviewers have noted the cake does blow up then fall flat. I ended up baking the full 40 min as the cake didnt set at 30min. I think the culprit may be the flour to liquid ratio? I think it has just enough sugar maybe I will try butter (no oil) and add more flour--1/2c to see if it doesn't deflate next time. Or I guess I could add one less egg. Either way its almost there...
Tasted like a pound cake
Delicious! I have a small ring pan so cut recipe in half to make a smaller cake. Worked great. I used the juice and zest of California Cuties (Mandarin) oranges. This is like a pound cake without all of the butter! I served it plain, but will try your glaze suggestion next time. Mad for Spring 2012 PAC.
This cake is delightfully delicious. Not too sweet with a delicious orange flavor. I substituted the oil for unsweetened apple sauce, and the end result was utter fabulousness. The cake is very moist. I dusted the end result LIGHTLY with powdered sugar. My family loves it and we're all having a hard time keeping away from this one.
Lovely cake! It's been a cold and miserable March here in the north country and I wanted something bright, citrus-y, and not too sweet. This fit the bill perfectly! I substituted unsweetened applesauce for 1/2 of the oil and whole wheat flour for 1/2 of the AP just to make it a little bit healthy and it still worked very well. I also made a simple orange zest glaze because I was really craving citrus. Very nice recipe; thanks, Bonnie!