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This orange-flavored cake has white wine in the batter.

Source: Everyday Food, October 2004
Total Time Prep Servings



Cook's Notes

For an even crunchier topping, you can use sanding sugar in place of granulated sugar in step 3. Look for it in the baking section of your grocery store.

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How would you rate this recipe?
  • rosiep6
    9 MAR, 2019
    Amazing flavour!! So fresh looking the cornmeal gives a nice bright yellow very springy looking great though all year round with a coffee ...this is simple to prepare and gets great reviews from the crowd
  • clmaxeygmailc
    25 SEP, 2018
    Great recipe. I did not have orange juice so I diluted orange preserves with water, used 1\4 cup preserves and 6 table spoons instead of 1\2 cup orange juice. Added 3/4 tsp orange extract rather than the orange zest. Taste was great. Baking time the same. Neighbors loved it.
  • halbert11
    15 JAN, 2016
    I love this cake! Moist, flavorful, and crunchy. I used 2 blood oranges instead of the wine and the zest from both and made a lemon glaze instead of the sugar topping. I love lemon glaze on citrus cakes. I also lowered the oven temp to 350 as 375 bakes cakes too quickly in my oven. Cake was done in 33 minutes. I will definitely make it again. Did i say I love this cake?? It's really delicious and easy to make!
  • MS112584657
    23 MAY, 2015
    I've made this many times and it's always a hit. Not a fancy Dessert Cake, really, but wonderful with tea or at breakfast. Two things: (1) Use light olive oil for a better flavor, and (2) One day I threw in a handful of coconut and it's a fantastic addition to the flavor and texture. (I ADORE this cake... have even successfully sent it via mail, wrapped well w/Saran wrap on a cake round.)
  • kvnsgrl
    8 OCT, 2013
    A great cake with a light flavor.
  • DealeontheChesapeake
    3 MAY, 2011
    Delicious with basic ingredients and quick to put together. Made a double batch for one to go to the freezer. Only change I made was to not add the sugar topping. Thank you for sharing the recipe, John!
  • nycsusan
    20 APR, 2010
    I am a complete novice to baking and this cake turned out wonderfully for me! I used the zest from a large navel orange and the orange flavor was just a bit too strong, so next time will reduce. Also I used sanding sugar for the top- I thought 1/3 cup ended up being too much- next time will use a little less. Really delicious and easy! Can't wait to make it again- this will be my go-to for the summer.
  • Kyungin
    27 MAR, 2010
    This is a very delicious and pretty cake! I used 1/2 cup fresh orange juice from 2 oranges. Definitely I will make it again and use zest of two oranges; I thought it doesn't have enough flavor.
  • cookingmama4
    18 MAR, 2010
    This cake is delicious! So simple to make that my kids made it. I used white whole wheat flour and OJ. Will most definitely make again and again!
  • talarc
    11 MAR, 2010
    i thought this cake was delicious! it's really light and is made in one bowl -- you can't beat that! bakes up perfectly and the flavors are wonderful. definitely something i will be making again

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