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    You are in: Home / Recipes / Williamsburg Orange Cake Recipe
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    Williamsburg Orange Cake

    Williamsburg Orange Cake. Photo by Engrossed

    1/3 Photos of Williamsburg Orange Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    cookiedog's Note:

    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

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    Ingredients:

    Serves: 8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      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.
    3. 3
      Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well.
    4. 4
      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.
    5. 5
      While the cake is baking, combine the orange juice with the remaining cup of sugar.
    6. 6
      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.
    7. 7
      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.

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    Ratings & Reviews:

    • on February 04, 2007

      55

      This is really an OUTSTANDING cake! I made it today for company tonight, and changed things a little! Because of the picture--& that in the intro you say the cake is baked in a bundt pan--I did just that, & during the baking found that I wouldn't be able to spread the glaze over the hot cake & continue baking. So, near the end of the baking of the cake, I made the glaze. When the cake was taken out of the oven, I poked holes in the top & brushed the sides & top of the hot cake several times with the hot glaze. And, although it turned out great, I want to make it again & follow the steps indicated, just to see what the difference might be! Many thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2006

      55

      What else could I expect?...but another ter"ruff"ic dessert from cookiedog! This is a REALLY good cake...I especially like the icing...soooo yummmy! I used golden raisins, pecans and a fresh orange. The cake is so soft and sweet and flavorful. It was easy to make too. Thank you for another keeper recipe cookiedog! Made for Holiday Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2006

      55

      Very nice cake. I used butter instead of shortening (and upped the amount to about 2/3 cup). Very flavourful, and great with coffee.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Williamsburg Orange Cake

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 573.4
     
    Calories from Fat 175
    30%
    Total Fat 19.5 g
    30%
    Saturated Fat 4.2 g
    21%
    Cholesterol 54.1 mg
    18%
    Sodium 355.3 mg
    14%
    Total Carbohydrate 94.8 g
    31%
    Dietary Fiber 2.1 g
    8%
    Sugars 63.4 g
    253%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    oranges, zest of

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