WILLIAMSBURG ORANGE CAKE
This is a lovely orange cake for when company calls.
Provided by Carol
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans.
- In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 42.6 g, Cholesterol 45.4 mg, Fat 11.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 272.8 mg, Sugar 23.3 g
WILLIAMSBURG ORANGE CAKE WITH WILLIAMSBURG BUTTER FROSTING
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
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
This cake is baked in a bundt pan and is especially good if you use fresh orange juice in the glaze. Original recipe from the San Francisco Chronicle
Provided by cookiedog
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Sift together the flour, baking soda and salt. Stir raisins and nuts into the dry ingredients and set aside. In a mixing bowl, cream the shortening and blend in 1 cup of the sugar.
- Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well.
- Add the flour mixture in thirds, alternating with 1/2 cup buttermilk, and mix until well blended. Pour batter into a greased 9-inch square pan and bake for 40 minutes.
- While the cake is baking, combine the orange juice with the remaining cup of sugar.
- Spread tthis glaze over the top of the hot cake and immediately return it to the oven for about 10 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.
- Let the cake cool in the pan before turning it out onto a serving plate.The glaze may be sticky so run a dull knife around the edges of the cake before coaxing it out of the pan.
Nutrition Facts : Calories 573.4, Fat 19.5, SaturatedFat 4.3, Cholesterol 54.1, Sodium 355.3, Carbohydrate 94.9, Fiber 2.1, Sugar 63.5, Protein 8
OLD-FASHIONED PORK CAKE
This recipe is one that my Grandma Lewis would make when she had the ingredients on hand -- because the family lived deep in the mountains of West Virginia a quick trip to the store was not feasible especially during the winters months. My grandma was a terrific cook and never measured ingredients (old school of little bit of this, little bit of that) but it didn't matter because whatever she cooked always tasted good and filled you up! This recipe is one of my dad's favorites and I hope you like it, too!
Provided by KyAmy
Categories Dessert
Time 2h30m
Yield 2 cakes
Number Of Ingredients 15
Steps:
- Grease and flour 2 bundt pans. Preheat oven to 325 degrees.
- Put pork and raisins in a large mixing bowl (6qt.+) and pour hot coffee over them; Set aside allowing some time to cool.
- Sift together all measured dry ingredients; Mix in walnuts.
- Stir pork mixture carefully in case the coffee is still hot. Slowly begin to add sifted dry ingredients with walnuts and combine together thoroughly.
- Mix in applesauce and citron.
- Pour into greased and floured bundt pans. Bake for 1-1/2 to two hours or until done.
Nutrition Facts : Calories 5543.6, Fat 154.8, SaturatedFat 15.6, Sodium 2675, Carbohydrate 1004.7, Fiber 39.5, Sugar 566.1, Protein 87.6
WILLIAMSBURG PORK CAKE
This is an old recipe for spice cake made with salt pork and raisins. It's baked in a tube pan and contains no eggs or dairy.
Provided by Nell
Categories Pork Recipes
Time 3h
Yield 14
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine brandy, raisins and currants. Bring to an boil, then remove from heat. Set aside until all liquid is absorbed and mixture is cooled.
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, allspice, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, combine the ground salt pork, boiling water, molasses and sugar. Beat well. Add the flour mixture and beat until incorporated. Stir in the raisin mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan and cool completely.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 75.4 g, Cholesterol 13.9 mg, Fat 13.6 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 272.1 mg, Sugar 39.3 g
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