Williamsburg Butter Frosting Food

WILLIAMSBURG ORANGE CAKE WITH WILLIAMSBURG BUTTER FROSTING

Williamsburg Orange Cake With Williamsburg Butter Frosting image

Make and share this Williamsburg Orange Cake With Williamsburg Butter Frosting recipe from Food.com.

Provided by Olha7397

Categories Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 16

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon grated orange rind
1 cup golden raisin, chopped
1/2 cup finely chopped pecans
1/2 cup butter or 1/2 cup margarine, softened
4 1/2 cups icing sugar or 4 1/2 cups confectioners' sugar, sifted
1 tablespoon grated orange rind
4 -5 tablespoons orange juice

Steps:

FOR THE CAKE: Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.
Pour into 3 greased and floured 8 inch round cake pans. Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Butter Frosting between layers and on top and sides of cake. Garnish cake with orange rind and sections. Yield: one 3 layer cake.
FOR THE BUTTER FROSTING: Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3 layer cake.
The Southern Heritage Cakes Cookbook.

Nutrition Facts : Calories 7712.3, Fat 296, SaturatedFat 140.2, Cholesterol 1060.8, Sodium 4727.8, Carbohydrate 1228.8, Fiber 20.9, Sugar 940.5, Protein 75.7

WILLIAMSBURG ORANGE CAKE

Williamsburg Orange Cake image

This is a really nice tasting cake with a nice orange flavor but not overpoweringly so. It's traditionally a fall and winter cake when dates and currents are more plentiful. However the sunny orange flavor makes it good in the spring and summer too. In those month when dates are not around you can substitute small raisins.

Provided by Steve P.

Categories Dessert

Time 1h10m

Yield 1 Eight or Nine inch square cake, 9 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour or 1 3/4 cups unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped dates or 1 cup currants
1/2 cup coarsely chopped walnuts
1 tablespoon grated orange peel (use fresh don't use the grated peel sold on the spice rack)
2 cups powdered sugar
1/3 cup butter or 1/3 cup margarine, softened
2 tablespoons cream sherry or 2 tablespoons orange juice
1 tablespoon orange zest (use fresh don't use the grated peel sold on the spice rack)

Steps:

To make Cake: Heat oven to 350ºF.
Grease and flour an 8 0r 9 inch square pan.
In a large bowl, cream butter, sugar and brown sugar until light and fluffy.
Beat in eggs and vanilla.
Lightly spoon flour into measuring cup cup; level off.
Blend together flour, baking soda and salt.
Add flour mixture alternating with buttermilk beginning and ending with the dry ingredients.
Blend well after each addition.
Stir in chopped dates or currants, nuts and peel.
Spoon batter into prepared pan.
Bake in preheated 350ºF oven for 40 to 55 minutes or until tooth pick inserted in center comes out clean.
Cool in pan on cooling rack 10 minutes; then remove from pan and cool completely before frosting.
To Make frosting: In a small bowl, blend all frosting ingredients; beat until smooth.
Spread over completely cooled cake.
Notes: Do not use self rising flour.
For High Altitude basking above 3500 feet: Increase flour to 2 cups.
Bake at 375ºF for 45 to 50 minutes.

Nutrition Facts : Calories 565.3, Fat 23, SaturatedFat 11.7, Cholesterol 93.3, Sodium 510.5, Carbohydrate 86.1, Fiber 2.8, Sugar 63.5, Protein 6.5

WILLIAMSBURG ORANGE CAKE

Williamsburg Orange Cake image

Number Of Ingredients 18

Ingredients

2 1/2 cups all-purpose or 2 3/4 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup margarine or butter, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel
Williamsburg Butter Frosting
WILLIAMSBURG BUTTER FROSTING
1/2 cup margarine or butter, softened
4 1/2 cups powdered sugar
4 to 5 tablespoons orange-flavored liqueur or orange juice
1 tablespoon grated orange peel

Steps:

1. Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2 inches. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).2. Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes layers 30 to 35 minutes cool. Frost with Williamsburg Butter Frosting.WILLIAMSBURG BUTTER FROSTINGMix margarine and powdered sugar. Beat in liqueur and orange peel.1 SERVING: Calories 500 (Calories from Fat 170) Fat 19g (Saturated 4g) Cholesterol 40mg Sodium 420mg Carbohydrates 78g (Dietary Fiber 1g) Protein 5g.

Nutrition Facts : Nutritional Facts Serves

WILLIAMSBURG ORANGE CAKE

Williamsburg Orange Cake image

Number Of Ingredients 18

Ingredients

2 1/2 cups all-purpose or 2 3/4 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup margarine or butter, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel
Williamsburg Butter Frosting
WILLIAMSBURG BUTTER FROSTING
1/2 cup margarine or butter, softened
4 1/2 cups powdered sugar
4 to 5 tablespoons orange-flavored liqueur or orange juice
1 tablespoon grated orange peel

Steps:

1. Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2 inches. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).2. Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes layers 30 to 35 minutes cool. Frost with Williamsburg Butter Frosting.WILLIAMSBURG BUTTER FROSTINGMix margarine and powdered sugar. Beat in liqueur and orange peel.1 SERVING: Calories 500 (Calories from Fat 170) Fat 19g (Saturated 4g) Cholesterol 40mg Sodium 420mg Carbohydrates 78g (Dietary Fiber 1g) Protein 5g.

Nutrition Facts : Nutritional Facts Serves