Whole Orange Cake

This is a treasure of a recipe if you're looking for novel and flavorful. There is nothing boring about this cake. I've made it twice and cut the sugar WAY down; but I often cut sugar in desserts by 25-75%. I love the idea someone posted to use a chocolate glaze. Yum!!

I am very disappointed in Sunset with this recipe. I am an accomplished baker, but the cake did not rise very high. It was very dense, and it lacked flavor.

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?

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.

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.

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.

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.

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! ;)

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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.