Comments on: From Scratch Orange Juice Cake Recipe

By: Kristen

Kristen — Tue, 02 Nov 2021 13:51:03 +0000

In reply to Juanita Ables. You could - I would think a glaze would work better than frosting for a bundt cake like this though! But either one would taste great.

By: Juanita Ables

Juanita Ables — Mon, 25 Oct 2021 03:56:35 +0000

Can you frost this cake instead of sprinkling with powdered sugar?

By: Kristen

Kristen — Wed, 12 Aug 2020 13:38:02 +0000

In reply to Monique. Yes!

By: Monique

Monique — Sun, 26 Jul 2020 20:14:53 +0000

Could this be made with pineapple juice?

By: Jessica

Jessica — Mon, 18 May 2020 13:31:00 +0000

In reply to Jessica. Oops I meant checked at 45 minutes! My oven seems t o cook things faster than recipes call for.

By: Jessica

Jessica — Mon, 18 May 2020 13:30:12 +0000

The flavor was great, but texture for me was dense and dry. The only sub I made was I used 1/4 C less oil (replaced it with more applesauce), and used zest of 2 oranges. I tested cake at 52 minutes and it was done, maybe already a tad overdone so probably should have checked at 54 minutes. Perhaps next time I will use all the oil and add 1-2 TBS sour cream.. If I’d got the texture right, it would have been amazing!

By: Jennifer Peltier Alves

Jennifer Peltier Alves — Sat, 11 Apr 2020 19:07:40 +0000

In reply to Patsy. Wonderful cake. I made it for my quarantined Easter dinner by myself. I added a bit of chocolate minis 1/4 cup, a dash cinnamon and some apricot brandy 1 tbl. Excellent. Thanks.

By: Linda

Linda — Thu, 02 Apr 2020 21:14:42 +0000

Made as-written with all oil. This is a wonderful cake with a lot of orange flavor. Don’t skimp on the zest of an orange! The outside of the cake is crunchy, but in a good way. Inside is very moist, likely due to the oil. This recipe is definitely a keeper and it was very easy to make.