Both the cake and the sauce should be at the room temperature. I think 15 min should be enough.
Kshama, Guest
2009 Apr 27
EXCELLENT RECIPE.CAKE WAS VERY DIFFERENT,DELICIOUS...THANX.IT WAS LITTLE CRUMBLY WITHOUT SAUCE AM I WRONG SOMEWHERE/
Dani, Guest
2009 Sep 30
I really enjoyed this, I made it myself and surprised everyone, because I don't bake or cook! I am making it again for my birthday!
Sophie, Guest
2010 Apr 02
Fantastic cake and so cheap to make. Very light, but yet substantial. I added a generous shake of cinnamon for spice. Next time I'm going to put in a hand full of dried cranberries.
Tina Brown, Guest
2011 Mar 12
i really enjoy this cake,I bake it every other sunday.thanks alot
Ana, Guest
2011 Apr 17
This is a really good cake! so tasty, very light. Right amount of orange flavour and moist. My family loved it! EXCELLENT RECIPE! Thank you for sharing it!!
Ana, Guest from: Cambridge, ON
2011 Apr 17
Hey! forgot to rate it!
Anet, Guest from: Canada
2011 Oct 29
This was really good! I had to substitute a LOT, because I had barely ANY ingredients in my house, but it still turned out wonderful.I substituted the butter with 1 cup unsweetened apple sauce and 1 tablespoon olive oil. This makes it lower fat, and moist.I also added a cup of frozen whole cranberries to the batter (I had no orange zest) and a small handful to the glaze.I added about a teaspoon of cinnamon to the batter as well. Baked for 35 mins in a 10x14 Pyrex.Tastes GREAT! :o)
