I steeped the three bay leaves that were called for in the melted butter for an hour before adding it to the flour but I don’t think they gave out much of a flavor. David mentions using unsprayed bay leaves but I have know idea what that means. I used dried leaves and hoped they were okay.
The rest of the leaves were layered on the bottom of the pan before adding the batter, and surprisingly stayed in one place and looked very nice when baked, although I had to remind people they were there before eating.
As for the orange glaze, it was delicious. Instead of using Grand Marnier or Cointreau, I used orange extract instead. It worked well and brought out the flavor of the orange zest even more. A very enjoyable dessert, and I will be making it again, it is certainly a quick and easy cake to whip up anytime.