Williamsburg Cornmeal Batter Cakes Food

WILLIAMSBURG QUEEN'S CAKE

Steps:

• Grease and flour a 9 x 5-inch loaf pan. Set aside.
• Preheat oven to 325 degrees F.
• In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and orange zest. Mix well.
• Sift together 2 cups of flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture.
• Toss the currants with the remaining 1 tablespoon of flour. Fold the currants into the batter.
• Transfer the batter to the prepared loaf pan. Bake for 1 hour, 20 minutes - 1 hour, 30 minutes or until a toothpick inserted in the center comes out clean. Tent with foil during the final 30 minutes if the top of the cake starts to get too brown while it's baking.
• Cool in the pan for 10 minutes, and then transfer to a wire rack to finish cooling. Slice thinly and serve!

WILLIAMSBURG CORNMEAL BATTER CAKES

Steps:

• 1. Heat the milk and water in a large saucepan almost to boiling. Add the cornmeal in a stream, whipping until smooth. Cool to room temperature.
• 2. Add the remaining ingredients and beat well with a wire whisk. The batter will be thin.
• 3. Grease a 9 or 10-inch nonstick skillet or crêpe pan and heat over medium-high heat. Allow about 1/4 cup batter for each cake, enough to cover the bottom of the skillet. Cook one cake at a time. Turn once when small bubbles appear on the surface.
• 4. Note: The batter tends to thicken toward the last of the cakes. If this happens, add a small amount of water or milk to restore the original consistency.
• 5. Additional batter cakes can be frozen between squares of waxed paper for future use. Thaw completely and warm slightly before using.

WILLIAMSBURG ORANGE CAKE WITH WILLIAMSBURG BUTTER FROSTING

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.