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This recipe is a perfect showcase for our Florida oranges, with juice in the cake and marmalade in the frosting. Everyone comments on how moist the cake is.
Nutritional Facts 1 serving (1 piece) equals 361 calories, 16 g fat (7 g saturated fat), 63 mg cholesterol, 287 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Florida Orange Cake in Country Extra May 2005, p51
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Reviewed on Feb. 19, 2013 by Sprowl
Fabulous, but with changes even better--I use fresh orange juice, 1 t. vanilla extract,4 eggs and 1/4 c. sugar for cake. In the frosting I use fresh orange zest and juice.
Fabulous, but with changes even better--
I use fresh orange juice, 1 t. vanilla extract,
4 eggs and 1/4 c. sugar for cake. In the frosting I use fresh orange zest and juice.
Reviewed on Dec. 26, 2012 by Adri82
This cake is unbelievably moist! Made it for Thanksgiving dessert and then again for my daughters 7th birthday! Instant hit!
Reviewed on Dec. 30, 2011 by packhicks
Wonderfully simple and really tasty. I didn't have any marmalade in the house, so I just used orange juice to taste.
Reviewed on Jan. 17, 2011 by heartybaker
i added an extra T of marmalade in icing, and a drop of almond, very good...i still need to make it more orangey...but it's tastey! very moist. my cake slighty concaved in the center, not sank, just a dip...odd. But, i like the cake:0)
Reviewed on Mar. 04, 2010 by leka50
Love this cake. Very moist and delicious.
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