Comments on: Whole Orange Bundt Cake with Poppy Seed Madness

By: cdot3787

cdot3787 — Thu, 28 Apr 2011 05:51:41 +0000

One last thing, I made the glaze a little differently. I used orange zest instead of lemon, I added a tablespoon of orange juice (the carton stuff) and like two splashes of milk. It made a much sweeter glaze in my opinion, without the taste of powdered sugar, might I add.

By: cdot3787

cdot3787 — Wed, 27 Apr 2011 22:34:31 +0000

mmmm delicious! Might I make a suggestion? the recipe never actually says when to add the poppy seeds… I almost forgot to put them in! Am I blind or is it really not there…?

By: pink

pink — Sat, 22 Jan 2011 00:06:40 +0000

Joy I made this cake last night, I was a bit unsure after reading all the comments about it being bitter, sticking & wet but I am totally wrapped….it turned out perfect !! Not wet but lovely & moist and I cooked it for 60minutes, it is not bitter but a nice orange flavour, it also came out of the pan perfectly….and I used all the butter as per the recipe, I left it to cool for about 20minutes then turned it out and hey presto….there is quite a lot of mixture so I only filled up the bundt pan 3/4 and put the rest into a loaf tin…..I would like to know how big your bundt pan is though…..great recipe so will make it again, lovely for an afternoon tea with the girls.

By: mary

mary — Thu, 07 Oct 2010 23:49:05 +0000

I’ve been checking out recipes all afternoon and one of the things that really stands out from old fashioned, traditional recipes is that the oranges are cooked in boiling water for about an hour, then cooled, then pulsed in a food processor (after removing the ends and seeds). I’m thinking this would address the bitterness issue. I’m going to try it tonight since I just got 10 lbs of oranges today. I’m also going to modify the butter as recommended in the other posts. I’m also going to substitute 0.5 cups of white wheat flour with almond flour (I have the equipment to make almond flour) since so many of the traditional recipes use almond flour. Wish me luck.

By: Manny

Manny — Mon, 27 Sep 2010 17:51:16 +0000

I made this cake and texture is excellent…but, it’s a bit bitter. Anybody had the same taste experience?

By: sherry

sherry — Wed, 01 Sep 2010 05:32:02 +0000

I actually really enjoyed the cake though I did make a few alteration. I did not melt the butter completely just warmed it enough where I could cream the sugar and butter together easily. I also reduced the butter amount to about 10 oz. Greased and floured the pan well and it slid out like a charm after it cooled for about 15-20 min.

By: aadila

aadila — Sat, 03 Jan 2009 21:43:15 +0000

First congrats on a fantastic site!

Although this cake sounds and looks so beautiful in your picture, i have to say that something isn’t quite right with the proportions. I am a very experienced baker but had the same problem as you, even though I left the cake to cool in the tin – it stuck like anything! I called a friend and she experimented as well , with the same problem – STUCK! She baked them in 2 loaf pans and both were disastrous. I suspect it’s the uncanny amount of butter! Nevertheless, the smell was amazing, the taste of orange was beautifully present as well but unfortunately, it wasn’t as sweet as I would have liked it to be.I will not make it again but Will continue searching for the perfect orange cake.

By: shibani

shibani — Tue, 04 Nov 2008 04:16:43 +0000

I am glad to find such fantastic blog .Each and every recipes are awesome.U are great baker.

By: Pixie

Pixie — Wed, 06 Feb 2008 20:00:38 +0000

This sounds divine. :)

By: Joy

Joy — Sun, 03 Feb 2008 16:05:24 +0000

Hi Joy,

I tried a chocolate orange cake with whole oranges too. I was sceptical at first but it was deliciously moist.
I love your cookie pictures. Enjoy the Daring Bakers!