5 Reviews

This is really an OUTSTANDING cake! I made it today for company tonight, and changed things a little! Because of the picture--& that in the intro you say the cake is baked in a bundt pan--I did just that, & during the baking found that I wouldn't be able to spread the glaze over the hot cake & continue baking. So, near the end of the baking of the cake, I made the glaze. When the cake was taken out of the oven, I poked holes in the top & brushed the sides & top of the hot cake several times with the hot glaze. And, although it turned out great, I want to make it again & follow the steps indicated, just to see what the difference might be! Many thanks for posting this recipe!

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Sydney Mike February 04, 2007

What else could I expect?...but another ter"ruff"ic dessert from cookiedog! This is a REALLY good cake...I especially like the icing...soooo yummmy! I used golden raisins, pecans and a fresh orange. The cake is so soft and sweet and flavorful. It was easy to make too. Thank you for another keeper recipe cookiedog! Made for Holiday Tag.

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Engrossed December 30, 2006

Very nice cake. I used butter instead of shortening (and upped the amount to about 2/3 cup). Very flavourful, and great with coffee.

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evelyn/athens November 21, 2006

Made this for a bridal shower this weekend. It was a hit. I made it in a bundt pan and realized I was out of raisins so used craisins instead. No orange zest- used a T of orange marmalade. Mom will love this- have to make again when everyone is here for Turkey day ! Thanks for posting!!

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staceyelee November 13, 2006
Williamsburg Orange Cake