Pumpkin-Orange Cake

  • mentorsusan Posted: 11/12/09
    Worthy of a Special Occasion

    I have made this cake several times. It is a favorite for the fall season. It is a gorgeous and moist cake. I would be interested in adding a touch of chocolate for a marble effect ; any suggestions how to do that?

  • cooks4myman Posted: 11/26/08
    Worthy of a Special Occasion

    I have made this cake several times and it is always the hit of the party! Everyone just raves about it. I am going to make it again for Thanksgiving tomorrow, and I'm going to do it as a trifle. I will be sure to post my tips and success! Happy Thanksgiving everyone! :)

  • norquista Posted: 11/06/10
    Worthy of a Special Occasion

    Made this cake yesterday for a dinner party and it was gone in a matter of minutes. Sometimes CL cakes aren't the most moist or light/airy, but this cake was really moist, the texture was awesome, and no one knew until I told them that it was CL. I doubled the spices, but next time will try tripling them. Not spicy enough for my taste.

  • colebear Posted: 11/26/09
    Worthy of a Special Occasion

    Very tasty and it got many compliments for flavor, but I had the problems others experienced with the icing and topping sliding off. Very messy looking.

  • firefly8teen Posted: 11/20/09
    Worthy of a Special Occasion

    I have made this cake several times over the past few years and love it. A few tips....If the icing is too sweet and you want it to be more cream cheese tasting just add sugar to taste instead of the amount in thte recipe. Also not everyone likes the orange flavoring so I leave it out. It still makes a great tasting cake. As far as the oranges sliding off, besides drying them with paper towels you can also skewer them with toothpicks while transporting or storing. this is my grand father's favorite cake ,but he had trouble eating the pomegranate seeds so I replaced them with fresh raspberries and it tasted great.. Don't use frozen or all the icing will melt away and the cake turns into a gooey red mess. As far as the thickness of the cake I too have had this problem and am thinking of using egg whites in place of the egg substitute to see if it will give it a lighter texture.I'll repost when I see how it turns out.

  • LazyRae42 Posted: 01/04/11
    Worthy of a Special Occasion

    The cake was a pie/cake hybrid that worked rather well (it deflated on me a bit so it might not have been cooked all the way). I added some orange juice to the frosting because the zest wasn't doing enough for me. However, this made the frosting slightly runny and all the fruit slowly slid of the top off the cake; It didn't make it to xmas dinner. It looked ugly but tasted yummy. Next time I'll place the altered frosting in the fridge to solidify a bit so I'm not embarassed by melty frosting/fruit. This was my first time making non-box cake.

  • Gtenhoopen Posted: 10/29/11
    Worthy of a Special Occasion

    I've made this cake several times and have always gotten compliments. I like that it's not too sweet and is very beautiful.

  • EllenDeller Posted: 12/25/12
    Worthy of a Special Occasion

    I am a good baker, like almost everything, and followed directions exactly. This cake is gummy and flat. What a disappointment! Try a different pumpkin cake recipe, but keep the oranges and pomegranate topping.

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