Thanks, Mike. I'll try it with regular oranges and the changes I noted above, then post about the results.

Ah, Len, you've waded into an area that has driven me nuts for some time now. I've scoured the internet, and there does not seem to be much agreement on olive oil vs. canola oil. One source (Livestrong) suggested that olive oil is only considered healthier because it is healthier than the butter it replaces. Supposedly canola lowers cholesterol. However, one of my sisters considers canola oil bad for you and avoids it. I don't think this question will be solved anytime soon.

So, what to do? I use both. In some breads, I like olive oil, and it's one that I reach for when sauteeing vegetables for soups, pizza, spaghetti sauce, roasting chicken or vegetables, etc.. If I'm browning meat, I use grapeseed oil, which seems to hold up better than the other two. I also prefer grapeseed oil (also 2g saturated fat per Tbs.) for brushing on my sourdough crackers before baking; canola seemed to have an aftertaste, and I did not care for olive oil on those.

Since the recipe, as I've now baked it, called for so much oil, I chose the canola. I was also uncertain about olive oil flavor in the cake. In a rye bread, however, I usually choose olive oil.

When I was speaking to Cass last week, he asked about my current baking. I told him about this recipe, and he said that olive oil and orange complement each other nicely. I might try part olive oil next time I bake the cake, since I too worry that on its own, that much olive oil would be overpowering.