Aunt Verna's Orange Cake

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Something went amiss on this one. The batter was like milk and, of course, did not rise. This is the first AB recipe failed. I followed the recipe but saw 4 eggs, 1 cup of honey and 1 1/2 cups of flour could mean soup. Rating the recipe is not fair because either there is a typo or I seriously missed something

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You don't have to save this recipe. It is a good one and I appreciate its being shared. The insights on baking and cooking with honey, the adjustments required, are very helpful. There's not much of a nod toward nutrition in most food circles, everyone bowing to the god of flavor. I would rather adjust my taste buds to less sweet, less rich, etc. and live longer and stronger. This is a quality contribution to the effort.

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I followed this recipe exactly. It took almost one hour to bake and was very dense. The flavor of the orange was overpowered by the honey. It was definitely not what I expected; I will not make it again.

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In response to the other reviews, this is a pound cake style cake (real pound cake, not the oversize Twinkies you can buy already made. This means that the outside will be dark (think banana bread and the texture will be slightly dense. If you are looking for the cake you get from a box mix or buy at the supermarket bakery, this isn't for you. This is very good eaten like pound cake or banana bread, with coffee, and with an orange sauce (reduce 3 c.orange juice w/ 1 t. orange zest by 2/3, and add one orange's worth of supremes. Very nice.

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A great change of pace from "regular" cakes.
Moist, slightly dense and not overly sweet.
I did not have orange blossom honey so I used wildflower instead. I also added 1/4 tsp orange extract and 1/4 tsp cardamom which made it wonderfully aromatic.

Regarding the cooking time... At 30 minutes, it had risen but was still soupy inside. At 40 minutes the center had begun to set. At 45 minutes, it was done. As the recipe states, you need to start checking at 30 minutes and keep checking because things happen fast after the 30 minute mark.

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Where's the fat?

I think this cake is missing the oil or butter. It had a good taste, but it was dense and dry. I didn't have a metal loaf pan, I use glass. I lowered the cook temp to 325 and upped the cook time by 15 minutes. It wasn't burned, and the middle was still slightly doughy... yet the rest of the cake was super dry. I won't be making this again.

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I make this cake with the exception I dint have orange honey so I substituted with sugar and add the orange juice, I live it 40 minutes and I start checking I dint burn it but It was over done any ways It was very good and moist still, my husband never try a orange cake and he love it and my kids 2. I think this one will be perfect for coffee.

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I was making this cake for a friend (who can't have non-honey sweetners, and it was quite good. However the honey taste was a little too much for me (it felt after eating it like I just put a handful of honey in my mouth and down my throat. It was also dense.

So, since my test subject brother didn't like it so dense, and it was quite a bit more crumbly, we modified it. Added 2tbsp of butter, whipped that with 3/4 cup honey, and then the eggs, the juice of half an orange, and the zest and to help it rise added another 1/2 tsp of baking powder. I also changed baking to 370 (35-40 in my oven cause I had to cook it at 350 for 55 min previously for it to be done. But it still got really dark at the edges both times. Also, I sprinkled in a bit of anise seed for fun. It turned out lighter (in texture and moister, with a nice flavor mix of the honey and orange.

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I'm an experienced baker and loved this cake. It was extremely easy, I didn't have any oranges for zest but had some orange oil, it made a great substitution! Utilizing the honey instead of butter and sugar was excellent, leaves a fantasic flavor and texture. The cake was moist and delicious! Again, this has a texture of pound cake, but I would make this again in a minute. It does need to bake about 40 minutes.

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This is one of the simplest cakes to make and great for beginners that wants to try their hand in baking. The smell of honey while baking was great. I do have to be a honest though, I substituted the all purpose flour with bread flour to make it more of a bread and less of a cake. Still turned out well. It was a bit dry, but that was entirely my fault. I :ahem: made a bit of a mistake with the oven...