Very good spice cake! This makes a big, fluffy cake, fills up the whole bundt pan. It was nice and moist, and the orange glaze was a wonderful addition. It made my house smell like Thanksgiving. I served this to my family and had my dad over and it got an all-around thumbs-up! (even from my very picky daughter who I didn't think would try it. She said "I think you should make this again!!"").
Yum, yum, yummers, yum. Is that enought yums for ya ;) This cake was so moist and tender. The raisins and walnuts give it a little texture. But it is the orange glaze that just makes you weak in the knees. Shari2, we love this and are having again for Thanksgiving. Thanks!!
This was a very good cake. It was light textured, and moist. The orange glaze gave it another layer of flavoring, which was delightful. I think the flavors all pulled together for a delightful dessert. My family enjoyed it Thanks so much for sharing this recipe.
I used dried cranberries "craisins" instead of the raisins, sicne my family doesn't care much for raisins. This was a great hit!
This cake is a delicious fall cake. It is moist, and light. The orange glaze is a wonderful topper. It was easy to make, a beginner cook would have no problem. It's a keeper in my recipe file.
This cake was so moist and delicious. We loved the raisins and the walnuts in it. They were so yummy. We thought the icing just put it over the top. Thanks for posting this recipe.
This was awesome! I made it with a pumpkin from my yard, and it came out great. So moist and tasty. I used 1/2 cup applesauce and 1/4 cup butter in place of the shortening. I only used 1/8 cup of water. Used craisins in place of raisins. Instead of the premade pumpkin pie spice, I had to use Substitution for Pumpkin Pie Spice, since I had none of the premade. Thanks!
Beautiful cake both to look at and to eat! It was the surprise hit of our Thanksgiving dinner. It will now be a part of our Thanksgiving traditions. It was easy enough to make with my 5 year old and was elegant enough to serve at a dinner party. Thank you for sharing this beautiful recipe. I made some small changes to the recipe: (1) I used butter instead of shortening, (2) I reduced the brown sugar to 1-1/2c. and (3) I used a can of pumpkin pie filling instead of using fresh pumpkin and the pumpkin pie spice.
Lovely cake. Changed out the walnuts for pecans (personal preference) and the raisins for chocolate chips (really is there any comparison)? After a nice cold night meal of cabbage soup and toasted baguette this was perfect. My glaze was runny though, but I eyeballed my orange juice ratio so it was, clearly, my fault. Oh and my cake stuck to the pan even though a thoroughly greased it (I think it was the chips, so again my fault. Next time I'll coat the chocolate chips in flour before adding and will use bakers joy on my ancient bundt pan). Thanks again for a sweet little recipe- we'll be eating this again this fall I'm sure!