This turned out very moist and flavorful. I subbed dried cranberries for the raisins, and used Nutritious Flour Blend for the flour. I also used agave nectar for the honey, to make it more diabetic friendly. Will be making this again! P.S. Annacia-this is a cake, not a bread, so I think it was meant to be "low" :)
I omitted the raisins (personal choice) and added a tsp of cinnamon but other than that followed the directions. After waiting the day with it well wrapped it was lovely and moist this morning and it cut well with a small amount of crumbing. The cake has a lovely rich flavor and the orange juice is far less prominent than it was in the batter. The only suggestion for change that I would make would be to use a smaller pan. I would use an 8x4 loaf pan at the largest as it only baked up to about 1/3 the hight of the 9x5 that I used. Made for ZWT4.