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Williamsburg Orange Cake Recipe
|Cake flour/2.5 cups all purpose flour||2 3⁄4 Cup (44 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Soda||1 1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄4 Cup (4 tbs)|
|Eggs||3 (0.5 To 2/3 Cup)|
|Vanilla||1 1⁄2 Teaspoon|
|Golden raisins||1 Cup (16 tbs), cut up|
|Nuts||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Butter frosting||1 Cup (16 tbs) (Williamsburg)|
Serving size: Complete recipe
Calories 6318 Calories from Fat 2198
% Daily Value*
Total Fat 245 g377.1%
Saturated Fat 89 g445.1%
Trans Fat 6.7 g
Cholesterol 876.3 mg292.1%
Sodium 4447.8 mg185.3%
Total Carbohydrates 955 g318.2%
Dietary Fiber 55.9 g223.5%
Sugars 553.5 g
Protein 111 g222.7%
Vitamin A 72.1% Vitamin C 42.8%
Calcium 61.6% Iron 35.1%
*Based on a 2000 Calorie diet
Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans.
Measure all ingredients except frosting into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pan(s).
Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Frost cake with Williamsburg Butter Frosting.