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    You are in: Home / Recipes / Williamsburg Orange Cake With Williamsburg Butter Frosting Recipe
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    Williamsburg Orange Cake With Williamsburg Butter Frosting

    Williamsburg Orange Cake With Williamsburg Butter Frosting. Photo by Olive*

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Olha's Note:

    Early American Cake.

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    3 layer ...

    Units: US | Metric



    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      The Southern Heritage Cakes Cookbook.

    Ratings & Reviews:

    • on March 18, 2011


      This is the same recipe I have had for years. It is a really good orange cake. It makes a pretty layered cake but sometimes I bake it up in a sheet pan and change the icing for a different look. Plus, I usually always use finely chopped walnuts instead of pecans. I generally make a white buttercream icing and save a bit of the icing for tinting orange.Then I swirl the tinted icing on top of the cake that has been frosted with white icing, giving it a Dreamsicle/Creamsicle look just for a little something different.

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    • on January 16, 2010


      Thank you Olha! I recently had a piece of this cake at a local restaurant and immed. went to "Zaar" to find the recipe. Yours looked like it had all the components, raisins, finely chopped nuts, in a 3 layer cake. I appreciated how EASYthis was, mixing up all together in one bowl! I used a few tsps. of sherry in the frosting, since that is how the restaurant had it (it really just highlights the orange flavor) and used currants for the raisins (it makes for more delicate bits of fruit) I served this for my mother- in-law's birthday and it was a hit with all the guests! The cake cut wonderfully, too. It looks very "classic" and homespun, with the 3 layers. This cake tasted exactly like the one I had at the restaurant, too! Thanks for posting! Roxygirl

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    Nutritional Facts for Williamsburg Orange Cake With Williamsburg Butter Frosting

    Serving Size: 1 (2235 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7712.3
    Calories from Fat 2663
    Total Fat 295.9 g
    Saturated Fat 140.2 g
    Cholesterol 1060.7 mg
    Sodium 4727.8 mg
    Total Carbohydrate 1228.8 g
    Dietary Fiber 20.8 g
    Sugars 940.5 g
    Protein 75.7 g

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