Colonial Virginia Cake Recipe
Try out the easy to bake Colonial Virginia Cake recipe. Enjoy the dessert at any of your party and let us know how much you liked it!
Ingredients
1 cup softened butter or margarine
1 cup sugar
4 eggs
1/4 cup Madeira or sweet sherry
2 cups sifted all-purpose flour
1 tsp baking powder
1 tsp grated orange rind
Dry unseasoned bread crumbs
FROSTING:
1 cup sifted confectioners sugar
1 Tb. softened butter or margarine
1 Tb. Madeira or sweet sherry
1 tsp. grated orange rind
6 candied cherry halves
Candied citron leaves
Directions
Beat 1 cup softened butter or margarine with 1 cup sugar until light and fluffy.
Beat in 4 eggs, 1 at a time, beating well after each addition.
Beat in 1/4 cup Madeira (or sweet sherry).
Sift together 2 cups sifted all-purpose flour and 1 teaspoon baking powder.
Fold flour gently into egg mixture, adding 1 teaspoon grated orange rind.
Grease a 5 cup fluted mold (or a 9x5x3-inch loaf pan).
Sprinkle evenly with dry, unseasoned bread crumbs.
Pour cake batter into pan and bake 1 hour at 350°, until cake tester comes out clean when inserted in center.
Cool in pan on wire rack 5 minutes, then remove from pan to rack and cool completely.
To make frosting:
Blend 1 cup sifted confectioners sugar, 1 tablespoon each butter or margarine and Madeira (or sweet sherry) and 1 teaspoon grated orange rind.
Swirl frosting over top of cake and decorate with 6 candied cherry halves and candied citron leaves arranged like a wreath in center.
Beat in 4 eggs, 1 at a time, beating well after each addition.
Beat in 1/4 cup Madeira (or sweet sherry).
Sift together 2 cups sifted all-purpose flour and 1 teaspoon baking powder.
Fold flour gently into egg mixture, adding 1 teaspoon grated orange rind.
Grease a 5 cup fluted mold (or a 9x5x3-inch loaf pan).
Sprinkle evenly with dry, unseasoned bread crumbs.
Pour cake batter into pan and bake 1 hour at 350°, until cake tester comes out clean when inserted in center.
Cool in pan on wire rack 5 minutes, then remove from pan to rack and cool completely.
To make frosting:
Blend 1 cup sifted confectioners sugar, 1 tablespoon each butter or margarine and Madeira (or sweet sherry) and 1 teaspoon grated orange rind.
Swirl frosting over top of cake and decorate with 6 candied cherry halves and candied citron leaves arranged like a wreath in center.
