Best Colonial Inn Cake Recipes
WILLIAMSBURG QUEEN'S CAKE
Queen's Cake, a dense buttery pound cake studded with currants and bursting with citrus flavor, is one of Colonial Williamsburg's most popular desserts!
Provided by Blair Lonergan
Categories Dessert
Time 3h50m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 /14 of the cake, Calories 316.8 kcal, Carbohydrate 40.8 g, Protein 4.1 g, Fat 15.4 g, SaturatedFat 8.9 g, Cholesterol 101.8 mg, Sodium 177.6 mg, Fiber 2.9 g, Sugar 25.2 g, UnsaturatedFat 5.4 g
COLONIAL INN CAKE RECIPE - (5/5)
Provided by Wilda
Number Of Ingredients 14
Steps:
- Heat oven to 325@ 1. Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar; beat until stiff and glossy. 2. Beat egg yolks until light in large mixer bowl. Gradually beat in 1/2 cup sugar, the water and vanilla. Add flour, baking powder and salt. Beat 1/2 minute on low speed, then 2 minutes on high speed. 3. Carefully fold small amount egg yolk mixture into beaten egg whites. Fold egg white mixture into remaining egg yolk mixture. 4. Pour batter into 2 greased and floured layer pans, 9x 1 /2 ". Sprinkle 1 tablespoon sugar and the chopped almonds over the top of one of the layers. 5. Bake 30 minutes; cool. While cake is cooling, prepare vanilla pudding accouring to package directions for pudding. Cool. Beat whipping cream in chilled bowl. Split cake layers and reserve sugared layer for top. Fill threelayers with vanilla pudding. Spread with whipped cream mixture over the pudding layer. Top with sugared layer. Refrigerate no longer than 24 hours. Garnish with sliced almonds around edge of plate. You can also frost with more whipped cream and spread on sides and cover sides with toasted sliced almonds. Really delicious. Enjoy
COLONIAL INNKEEPERS PIE
This recipe and pic are from an old Gold Medal Flour cookbook.
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 14
Steps:
- 1. Heat oven t 350. Prepare pastry. heat chocolate and water over low heat til melted. Add 2/3 cup sugar. Heat to boiling, stirring constantly. Remove from heat. Stir in margarine and 1 1/2 teaspoons vanilla (chocolate mixture will be thin.)
- 2. Beat remaining ingredients except egg and nuts in small mixer bowl on low speed til blended. Beat on medium speed, scraping bowl constantly, 2 minutes. Add egg; beat, scraping bowl frequently, 2 minutes more.
- 3. Pour into pastry lined pie plate. Stir chocolate mixture. Pour over mixture in pie plate. Sprinkle with nuts. Bake til wooden pick inserted in center comes out clean, 55 to 60 minutes. Serve with sweetened whipped cream if desired
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