2 Reviews

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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Olive* March 18, 2011

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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Roxygirl in Colorado January 16, 2010
Williamsburg Orange Cake With Williamsburg Butter Frosting