Best Williamsburg Orange Cake Recipes

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WILLIAMSBURG ORANGE CAKE



Williamsburg Orange Cake image

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

2 ¾ cups cake flour
1 ½ cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup butter, softened
¼ cup shortening
1 ½ cups buttermilk
3 eggs
1 cup golden raisins, chopped
½ cup chopped walnuts
1 tablespoon orange zest
1 ½ teaspoons vanilla extract
1 recipe Williamsburg Butter Frosting

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



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

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 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

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1/2 cup shortening
2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 orange, zest of
1 cup buttermilk
1/3 cup orange juice

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

WILLIAMSBURG ORANGE CAKE



Williamsburg Orange Cake image

This cake is incredibly moist.

Provided by Sue Bosbury

Categories     Cakes

Time 35m

Number Of Ingredients 18

PREHEAT OVEN TO 350 DEGREES
2 1/2 c all-purpose flour
1 1/2 c sugar
1 1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 c buttermilk
1/2 c butter, softened
1/4 c shortening
3 eggs
1 tsp vanilla
1 c golden raisins, cut up (optional)
1/2 c pecans or almonds, finely chopped (optional)
1 Tbsp orange zest
WILLIAMSBURG BUTTER FROSTING
1/3 c butter
3 c confectioners' sugar
3-4 Tbsp orange juice, fresh
2 tsp orange zest

Steps:

  • 1. cream the sugar, butter and shortening
  • 2. add the eggs, zest and vanilla
  • 3. combine the dry ingredients, alternating with the buttermilk
  • 4. Lastly, add the nuts and fruit
  • 5. Pour into greased, lined and floured rectangular cake pan - you can use round tins if you want (it may take 3 tins if you use round) - also a bundt pan works really well!
  • 6. FOR THE FROSTING: Blend butter and sugar. Stir in juice and orange zest. Beat until smooth.

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

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 RECIPE - (3.8/5)



Williamsburg Orange Cake Recipe - (3.8/5) image

Provided by cndoyle87

Number Of Ingredients 17

Frosting:
2 1/2 c. all-purpose flour or 2 3/4 c. cake flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1/2 c. margarine or butter, softened
1/4 c. shortening
3 eggs
1 1/2 tsp. vanilla
1 c. golden raisins, cut up
1/2 c. finely chopped nuts
1 tbsp. grated orange peel
1 1/2 c. margarine or butter, softened
4 1/2 c. powdered sugar
4 to 5 tbsp. orange-flavored liqueur or orange juice
1 tbsp. grated orange peel

Steps:

  • Heat oven to 350 degrees. Grease and flour oblong pan 13x9x2 inches, or two 9 inch or three 8-inch round layer pans. Mix dry ingredients in separate bowl. In large mixer bowl, beat eggs, orange peel, butter, shortening and buttermilk. Add dry ingredients gradually on low speed, scraping bowl constantly, 30 seconds. Stir in nuts and raisins. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool for at least one hour before frosting.

WILLIAMSBURG ORANGE CAKE



Williamsburg Orange Cake image

Number Of Ingredients 18

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

From my mother-in-law's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 13

2 1/2 cup(s) all purpose flour
1 1/2 cup(s) sugar
1 1/2 teaspoon(s) baking soda
3/4 teaspoon(s) salt
1 1/2 cup(s) buttermilk
1/2 cup(s) butter, softened
1/4 cup(s) shortening
3 - eggs
1 1/2 teaspoon(s) vanilla
1 cup(s) golden raisins, cut up
1/2 cup(s) chopped nuts
1 tablespoon(s) grated orange peel
- orange butter frosting (below)

Steps:

  • Heat oven to 350. Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 9x1 1/2 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).
  • Bake until wooden pick inserted in center comes out clean, rectangular 45-50 minutes, layers 30-35 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Frost rectangular or fill and frost with Orange Butter Frosting. *If using self rising flour, decrease soda to 1/2 teaspoon and omit salt.
  • To make Orange Butter Frosting: Mix 1/3 cup butter, softened, and 3 cups powdered sugar. Beat in 2 teaspoons grated orange peel and about 2 tablespoons orange juice just until of spreading consistency.

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