Whole Orange Cake

I made this last Saturday following the recipe exactly and was very disappointed in the result. As other reviewers have said the batter was great! The cake flavor was very good but the cake texture was extremely dense and heavy; very brick-like. So much so that I thought there must have been an error in the baking soda/baking powder amounts given in the recipe it was that dense. Not AT ALL like pound cake. The glaze was too sweet with nothing to balance it. I added some orange zest to the glaze to try to boost the flavor but since the whole oranges were used in the cake there was little rind available to zest. Bottom line: Would not make again without major modifications.

When I saw this cake and looked out at my orange tree, which has been incredible this year, I knew I just had to make it. The one problem was I did not own a bundt pan. I asked my neighbor and soon I was borrowing his. My first bundt cake. This was an awesome eating experience. My neighbors all got to taste it and I am now the hero of our block. Like eating marmalade. I might cut down the sugar next time. I had sweet oranges. Oranges are not just for eating or drinking the juice.

This sounded like such a delicious and easy cake. The easy part is a given, but delicious - no. Way too heavy and not much flavor. Is there a liquid ingredient missing? The "batter" was really more of a dough. A waste of good ingredients.

Friend brought to work twice now. Everyone had the same review, "best cake ... Ever!" Made it at home, but only had enough orange for 1 cup, used a lemon from my Myer lemon bush for the 1/2 cup of purée I needed. Still great! Not sure what "Lois k" did wrong, but I urge you to try the recipe again!!!!

Made this for a baby shower brunch, and it came together very quickly. The batter is very thick. The crumb is smooth and heavy--similar to a pound cake--and, due to the inclusion of the orange rind, the flavor is unmistakably citrus and not overly sweet. (A real plus in my book.) The glaze IS very sweet and provides a nice contrast. I added 1/2 tsp. almond extract and substituted lemon juice for orange juice in the glaze ingredients. Will definitely make again, due to ease/speed of preparation and nice presentation & flavor. Great reviews from all the cake-munchers present!

Made this cake in a snap over the weekend and it was a huge hit. It is so moist and delicious I will be making it again soon.

AMAZING cake. In fact, my daughter and I spoke the same words simultaneously ~ "This is the best cake I've ever had!" I used seedless navel oranges.

This cake was wonderful! Super easy, too. I used Valencia juice oranges and added a teaspoon of vanilla to give it that Sicilian flavor.

The simplicity of the ingredients and the prep drew me to this recipe. Plus, I do appreciate using the whole fruit. This cake was moist and just got better tasting on the day after it was baked. Will definitely make again.

Just finished my gluten free version of this cake with Bobs Red Mills All-purpose GF flour and 1/2 tsp xanthate gum! It turned out perfectly. The cake is just as dense and moist as the recipe says, and while this is what makes the cake delicious, In the future I would likely add course sea salt to the mix to break up the density just a touch.

Really good! I liked being able to use whole oranges. I skipped the icing and subbed one cup of the white flour for whole wheat flour.

I couldn't lick the beater fast enough- that's how good the batter was!

Wonderful cake! Moist and a great texture, almost like pound cake. Love using the whole oranges and I'm excited to try other citrus fruits. Yes, the batter is thick, but don't worry, just spread it evenly in the pan and it will bake up great.

I've made this twice, and LOVE it. However, it never rises- seems like a rather 'flat' cake. The 2nd time I didn't make the glaze- it's almost too rich- and it was still a hit. Re other mentioning the batter being too thick- the pureed oranges leave me with leftovers, so I just added a bit more until it seems like a better batter consistency. YUM.