Whole Orange Cake

  • seagreen Posted: 05/06/13
    Worthy of a Special Occasion

    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.

  • cowchip Posted: 04/10/13
    Worthy of a Special Occasion

    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.

  • LoisKahle Posted: 03/03/13
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    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.

  • Minibonbon Posted: 04/25/13
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    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!!!!

  • KatharinaM Posted: 03/25/13
    Worthy of a Special Occasion

    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!

  • TanyaMc717 Posted: 02/25/13
    Worthy of a Special Occasion

    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.

  • Jody95 Posted: 03/04/13
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    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.

  • AnnieMax Posted: 04/10/13
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    This cake was wonderful! Super easy, too. I used Valencia juice oranges and added a teaspoon of vanilla to give it that Sicilian flavor.

  • KKsMomma Posted: 05/13/13
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    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.

  • marykott Posted: 05/29/13
    Worthy of a Special Occasion

    My very favorite cake! It's like a hug from my Mom. I have memorized the recipe. I use white whole wheat flour with no problem. The pan is important -- a non-stick pan seems to work best for me. It is also important not to puree the oranges too much. I just pulse them. You want 1/4"-1/2" chunks. I measure the oranges into the batter, but if I don't have much left over, I toss everything in. Finally, I love sweets, but I prefer this one unglazed. I'm thinking I might try a little dark chocolate or chocolate espresso glaze with it one day...if you haven't had a good experience with this cake, I am so sorry. I hope you will give it another try with all of these wonderful reviews in mind...or I'll gladly make you one! ;)

  • Missmandyslc Posted: 03/17/13
    Worthy of a Special Occasion

    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.

  • MrsLuque Posted: 02/24/13
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    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.

  • Lizmenke Posted: 04/01/13
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    I couldn't lick the beater fast enough- that's how good the batter was!

  • WinterL Posted: 03/03/13
    Worthy of a Special Occasion

    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.

  • JLouisville Posted: 05/22/13
    Worthy of a Special Occasion

    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.

  • LynMadHal Posted: 05/24/13
    Worthy of a Special Occasion

    I've made this cake twice and everyone has loved it. I didn't change the recipe at all. I do use homegrown navel oranges that are probably juicier and sweeter than you can buy. It's a dense cake and it gets better each day.

  • fswcooks Posted: 06/19/13
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    Easy to make, and cake out of the pan easily. Cake is a little dense but very tasty. The glaze is overkill--way too sweet.

  • mnfeldman Posted: 05/02/14
    Worthy of a Special Occasion

    Love this cake. Cut back sugar by 1/4C, no glaze (too sweet) and added walnuts and chocolate chips. This is so easy to make! Has anyone ever tried it with lemons?

  • kiwitart Posted: 07/16/13
    Worthy of a Special Occasion

    I used a cream cheese topping with some of the orange puree left over along with a small amount of icing sugar. The cream cheese frosting compliments the cake beautifully.

  • aricci Posted: 09/01/13
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    Disappointed. Cake did not rise very high, maybe 1-1/2 inch? Ive made bundt cakes for years and they are beautiful in presentation. im taking this this to our family potluck for Labor Day. Its good thing its family, otherwise this dessert would be staying home. Other whole orange cakes I've made come out fine. Sunset recipes are usually foolproof. Again, I'm really disappointed.

  • chicotd Posted: 12/20/13
    Worthy of a Special Occasion

    Okay, I know my way around a kitchen . I've been around the stove a time or two. When I read this recipe I thought, " TD you need this cake . It's orange, it's moist. " So I gathered ingredients, preheated, turned on the oven and pulled out my wife's burnt orange, bundt cake pan, which had not been used since 1974. I followed the recipe to the letter. Well, almost to the letter. When adding the oranges , I used blood oranges from the trees in our yard and I peeled them. In reading other reviews , it seems that many used the " whole" orange ...peel and all. I am a big fan of the orange peel but it is my feeling that the white pith , while nutritious , can be bitter. So I used only the flesh. I also opted to use only 3/4 cup of confectioners sugar for the glaze and was judicious with it's use. The cake was good... my wife thought really good. The batter was not too thick . The cake rose pretty well. It tasted very " orange-ish ". I would make it again maybe I'll use grapefruit or lemon.

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