Williamsburg Pork Cake Recipes

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:

• 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.

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.