This cake is not only beautiful but tastes wonderful! I bake the cake layers two days in advance, then freeze, then thaw overnight the night before serving day. I took this cake to a fundraiser cake wheel at our school and it was the first one gone:) Wonderful for holidays and other special occasions.
Big hit with my family, & they are very picky when it comes to cake!
I have nade this cake several times. It is admired for its appearance and enjoyed by all of my guests who have eaten it . It is moist and flavorful. Overall, "A Great Cake"!
This cake is amazing! It is well worth the time and effort, especially squeezing the fresh orange juice and chilling the curd and cake layers for stability. I also chilled the icing before spreading to make it less runny and easier to spread. I made this for a dinner party of great cooks and everybody raved about it.
I made this cake for my family to enjoy along with our Christmas meal. It was amazing! It was moist, beautiful, and all the flavors blended together perfectly. It was a show stopper and I will make it again!
Made this for Thanksgiving this year and it came out like a dream. Didn't have shortening on hand, so used all butter. The layers are moist and light. I feared it would be overly sweet, but the orange makes a great contrast to the icing and cake.
I debated over a three or four stars for this cake. I was looking for the OMG factor and didn't get it however my co-workers said they loved it. Only one person asked for the recipe...
very good, few suggestions. Make the curd the day before, use the zest of the orange also in the batter, and use very thin slices of orange in between the tiers of the cake. I also used the zest of a lemon in the batter, it gave it wonderful flavor. Always use the fresh squeezed juice from the orange. Lot of work, but well worth it.
this cake is well worth the time it takes to make it. my family loves it. i'm asked every christmas to bring this cake. my sister in law even asked me to make this cake for her birthday.
As I was making this cake, I thought that there was no way that it would be good enough to justify the time (as I was on the second 8-hr chilling period)...but oh, my gosh, it was! The only change I made was to use walnuts in the icing instead of pecans, since I was making it for my mom. I definitely recommend the two chilling periods - the cake was super-wobbly after doing the filling step. Turned out so good - and yes, I did juice the oranges. Since I bought the oranges for the zest, it seemed wasteful not to. So good! Thanks, SL!