Orange Cake

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almost light really, though the syrup.. but really delicious
we liked it ( my husband & me

for me baking took less time in my oven for this tempratur 400, almost 15-20 minutes.

we will make this cake always for sure...

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Your cake was wonderful; super easy to make and light. The orange zest gave it a great taste & the olive oil was healthier than using butter in other recipes. Would recommend it to everyone. I poured warm orange jello instead of syrup in the cake itself and used fresh whipping cream instead of syrup on top. Prep time was only 20 minutes altogether and baking time was adjusted to 35 minutes. Temperature was adjusted to 325 in my convection oven. It turned out beautiful, my house smelled wonderful and my kids loved every bite of it! I'll safe keep this recipe.

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I should've read the reviews on this recipe before I started the cake. Luckily I had set my timer at 30 minutes and not an hour or this would have been a terrible disater.Along with the cake burning within 20 minutes it didn't have much flavour without the syrup to pour over it. Not a good recipe.

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I liked that the recipe used olive oil instead of butter, less fattening that way. I baked the cake for 20 minutes, but noticed that the top was quite brown, so I reduced the temperature to 350 degrees (especially after reading the other comments!. At 50 minutes, the cake was ready, so I did not wait 1 hour. I didn't make the syrup (also less fattening and it tastes good. It's nice and light, good for breakfast or tea.

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I have an orange tree in my back yard, So I am always looking for orange recipes. I'm always rushing but I used a box cake mix, Swapped 1 cup water for one cup orange juice. followed cooking instructions on the box. Then followed recipe for frosting. It was a hit!!! thanks for the great idea I used 4 juicy oranges right off of my tree.

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Just by reading the recipe, there's no way an 8" cake will turn out perfect at 400 degrees for 1 hour. It will char on the outside and be raw on the inside. It is apparent that there are "grave errors" in this recipe. My heart goes out to the Mom who bought the cake to the school.

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The top of the cake burned to a crisp with more than 15 minutes left on the timer. Our house would have practically burned down if we would have left this in the oven at 400 degrees for as long as they say to! This was made at the spur of the moment for a school project that required us to make something with a Spanish derivation, and my daughter found it looking up Spanish desserts. Close to 3 hours this thing takes, and what a waste of time all around! I can't speak for the taste, as it has to go to school tomorrow, at 10 pm there wasn't much we could do besides slice off the burned top and hope for the best. I wouldn't recommend this pain in the neck recipe to my worst enemy.