Comments on: Aunt Sue’s Orange Juice Cake ~ From Danielle Dykman

By: Christy Jordan

Christy Jordan — Sun, 10 Feb 2013 23:48:09 +0000

It sure can, Carol! Hope you enjoy it!

By: Christy Jordan

Christy Jordan — Sun, 10 Feb 2013 23:33:18 +0000

Dear Sandra, Your precious life is far too short and joy filled for you to be getting all upset over how some folks make a cake in Alabama.
Take a deep breath and be blessed!
Life is good and if you let it – it gets even better!
Gratefully,
Christy
Side note to Danielle: Thank you again for so graciously sharing this recipe from your sweet Aunt Sue! I know we all appreciate it!

By: sandra

sandra — Sun, 10 Feb 2013 20:55:54 +0000

I found it quite upsetting to find even your recipe handed down by Aunt Sue uses a yellow cake mix. What is it? It must be full of chemicals why not just buy the cake and done with it – all I wanted was a recipe for orange juice cake but something homemade and not half concocted in a factory!

By: carol beermann

carol beermann — Tue, 23 Oct 2012 19:43:43 +0000

The recipe says to stir well. Can an electric mixer be used?

By: Christy Jordan

Christy Jordan — Thu, 28 Jun 2012 15:07:01 +0000

I know this may seem like a silly question on my part so I’m gonna apologize up front Are you using the same bundt pan each time? I have two bundt pans, one works like a dream and the other always sticks. If you are using the same one, I’d try getting a different bundt pan. Get the heaviest one you can find. My favorite is a wilton one that I have. I think I got it at Michael’s. Also, Paula Deen has a stoneware bundt pan, it’s called a fluted mold pan since the bundt name is trademarked, and it has a gooooood thick glaze on it. Cakes just slide right out! I paid about twenty dollars for that one and liked it so much I went back and got a second!

By: Tammy Hodskins

Tammy Hodskins — Thu, 28 Jun 2012 13:57:51 +0000

I have a question about these Orange Juice Cakes. I LOVE them but everytime I make them one little part sticks to the bundt pan and ruins the look of the whole cake. I have used cooking spray, butter, oil, oil and flour and plain and everytime some part of it gets stuck! i would love to be able to take this cake somewhere whole. lol Please let me know if you have any other suggestions. I have let also varied the amount of time I let the cake cool from flipping it over right away to waiting 30 minutes.

By: Christy Jordan

Christy Jordan — Mon, 13 Feb 2012 16:15:44 +0000

I do that all of the time! I love making two cakes so I can give one away I would start with 60 minutes, but go ahead and check it after 45 and then again at 60. You’ll know it is done when you can insert a toothpick in the center and it comes out clean. Be sure and write down the proper cook time in your cookbook when you know what it is – and holler back at me if you don’t mind and I’ll write it in mine,too!

By: Priscilla

Priscilla — Sun, 12 Feb 2012 22:53:50 +0000

Christy,
I wasn’t sure where to post this question, so I’m asking under another Aunt Sue recipe. In your cookbook (which I LOVE) you have the recipe for your Aunt Sue’s Pound cake. It says to bake it for 80 to 90 minutes in a tube pan. Have you ever baked the batter in a few 9×5 loaf pans?? If so, how long would the cake need to bake?
I’m always wanting to make smaller loaf pan pound cakes to give away, but I’m too chicken to experiment with the baking times and temps.
I figured a professional like you could help!
Thanks!

By: Karen Brice

Karen Brice — Sat, 22 Oct 2011 02:32:32 +0000

Once a month what we call the baby boomers from our church we will go out to eat or we will meet at the church either have a covered dish supper. But tonight 10-21-11 we had a Chili Buffet. With crackers, fritos (not spelled right) 2 kinds of cheeses, onions, sour cream and had 4 different kinds of chili and I made the Orange cake. Everyone liked the cake.

By: Sonya FL

Sonya FL — Thu, 07 Jul 2011 15:40:46 +0000

I made this for the 4th of July. I had a yellow cake mix and pecans that I needed to use up! Everyone who tried it thought it was very moist, flavorful, and unique!