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Williamsburg Orange Cake Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs) (Gold Medal)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄4 Cup (4 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Golden raisins||1 Cup (16 tbs), cut up|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Orange butter frosting||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 5541 Calories from Fat 2017
% Daily Value*
Total Fat 227 g349.4%
Saturated Fat 47.3 g236.6%
Trans Fat 14.1 g
Cholesterol 634.4 mg
Sodium 4371.5 mg182.1%
Total Carbohydrates 817 g272.2%
Dietary Fiber 21.7 g86.9%
Sugars 510.1 g
Protein 86 g172.3%
Vitamin A 93.5% Vitamin C 43%
Calcium 34.9% Iron 113.4%
*Based on a 2000 Calorie diet
Grease and flour rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches.
Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes.
Cool layers 10 minutes; remove from pans.
Frost rectangular or fill and frost layers with Orange Butter Frosting.