Made this cake for our family Christmas buffet and it was fabulous! I followed the recipe nearly precisely, except I swapped out oranges from our tree for the tangerines. The citrus flavor was intense and aromatic and delicious. Highly recommended.
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buckarina Posted: 12/26/10
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flourpuff Posted: 01/11/11
My bundt pan is dark so the first time it was too dry. The second time increased temp to 375. then added 1/2 C orange juice to the syrup, increased sugar to 3/4 cup and carefully poured the whole cup of syrup over the cake, amazing! This time it got gobbled up.
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elayjay Posted: 03/15/11
I made this as dessert for a dinner party. topped the whipped cream with a little lemon zest to help cut the sweetness. PERFECT! Also I used tangerines but blood orange olive oil from The Olive Press in No. California.
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