Williamsburg Orange Cake With Williamsburg Butter Frosting Recipes

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.

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.

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.

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.

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.