Yes…
Sunshine’s favorite ice cream is on sale, so I’ll put a scoop of that on top of this bland cake – to fix it.
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It DOES! And I went to look at some of the comments. Someone asked:
1. How much walnut and (especially) cinnamon should one sprinkle on that orange cake?
2. Do you use the fine cheese grater to grate the ginger
3. When I bake cookies, they usually melt away into thin biscuits, but when you buy them ready made, they’re usually chunkier… So what’s the secret to make the final result of baked cookies looking chunky?
Someone else who made it said:
(1) I love walnuts. I used about 150g altogether but might have used more if I’d had any left; cinnamon probably amounted to about a level tsp altogether.
(2) I used the fine cheese grater for the ginger; worked well (if a bit painfully at times).
My question would be (since I don’t use metric) - would a “19cm-long loaf tin” be a standard U.S. loaf pan, i.e., one that is 8-1/2 x 4.-1/2x 2-1/2"? Or would it be a larger one - perhaps 9x5x2-1/2" long? 19cm = 7.5", so I’m assuming a U.S. standard loaf pan?
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Thank you.
Yes, I’m very happy to have her in my life. We met (by chance) later in our lives and fit together like two puzzle pieces.
In addition to everything else, she really enjoys “sweets” and I like baking/cooking – it works out well.
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I think a standard US loaf pan. I think Dan Lepard is an Australian baker. His recipes always work out well when I make them. His banana baking recipes are my go-to for using up overripe bananas.
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I have a recipe printed from Chowhound in June 2007, the hound’s name “Tehama”. Tehama called it Grandmamma’s Orange Cake and said she had made it 1,276 times 
so she decided to share it. I found the exact recipe online here orange-cake-recipe-PDF.pdf
The hot orange sauce is not to be left out!
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I remember that post about Grandmamma’s Orange Cake! And it looks like it was brought up here on HO, back in September 2023:
This link has the CH Archived post and full thread from the Wayback Machine (takes a bit to load):
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I’ve always wanted to make that cake, crazy that I have never gotten around to it.
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Sounds about right, just have a little ramekin at the ready if the batter looks like too much for the pan. Or do as I do…hmm…looks like too much, oh I’ll fill it anyway 
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BTDT. Sometimes had to clean up afterwards. 
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The flour is roughly 21/2 c. Do you have a recipe for a loaf that you make and can compare flour amounts?
I don’t. I don’t bake anywhere near as often as I used to when I was growing up, so I never got into using weights vs. measurements.
I had already calc’d that the 325g flour equaled 2-1/2 cups, and would go with lightly spooned unsifted flour into a measuring cup, leveling off before adding to a bowl, and then whisk in the baking powder into the flour before adding it to the wet ingredients.
P.S. Keep in mind it’ll be a LONG time before I make this, most likely. LOL I just love to follow along on this thread to see what you phenomenal bakers make on the regular!
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It will be awhile for me as well as I’m into summer fruits now. That will be a citrus time cake for me, love all the components of it. I have a couple of Dan Lepard books and he wrote a column for The Guardian for a long time which I followed, always reliable. Made quite a few things from his columns.
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Thank you… I printed this off for a later attempt.
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Reporting back on the “next day” condition of the rhubarb cake.
The flavor developed nicely, and the cake portion was (surprisingly) not soggy. The crunchy sugar topping, however, was totally smooshy today. I wonder if all the moisture from the rhubarb went in to the sugar topping (and not the cake)?
Doesn’t matter. We finished it. There will be another.
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How did you store it - fridge or counter?
Counter. In a closed tin. Next time I will try the fridge.
I wonder if uncovered in fridge would help. Maybe if it’s just for one overnight, the benefits would outweigh the negatives.
I want to make this cake now - seeing if I can halve it.
I even thought about uncovered on the counter. Making notes…
I halved the recipe, but used a 6.5" x 3" springform pan. It would not have fit in a 6.5" x 2-2.5" pan.
I love rhubarb season… hadn’t baked for my team for a while so I made the smitten kitchen rhubarb crumb cake. It’s a great recipe but I had forgotten how fussy it is: It looked like I used every bowl in the kitchen. Fortunately turned out well and was a hit at the office…
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