Tuesday, August 7, 2012

Williamsburg Orange Cake

Williamsburg Orange Cake

Simple elegance from Colonial Williamsburg. Being a Virginian born and bred and a Baby Boomer with a mother like mine  I was fortunate enough to grow up to appreciate these things.  The recipe includes directions for making Williamsburg Butter Frosting to complete the cake!

Ingredients for the Cake:
* 2 3/4 cups cake flour
* 1 1/2 cups white sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon salt
* 1/2 cup butter, softened
* 1/4 cup shortening
* 1 1/2 cups buttermilk
* 3 eggs
* 1 cup golden raisins, chopped
* 1/2 cup chopped walnuts
* 1 tablespoon orange zest
* 1 1/2 teaspoons vanilla extract

Directions for the Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9 inch round cake pans, or three 8 inch round cake pans.
2. In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
3. Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.

Frosting Ingredients:
 * 1/2 cup butter, softened
* 12 teaspoons orange liqueur or orange juice
* 1 tablespoon orange zest
* 4 1/2 cups confectioners' sugar

Frosting Directions:
In a large bowl, blend butter with confectioners' sugar. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost cooled cake.

No comments:

Post a Comment