Southern With A Twist Williamsburg Orange Cake
Williamsburg Orange Cake. Crocker cookbook. Heat oven to 350°. 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).
Williamsburg Orange Cake with Williamsburg Orange Butter Frosting
Williamsburg Orange Cake. Ingredients. 1 / 2 cup butter. 1 cup sugar. 2 eggs. 1 teaspoon vanilla. 1 1 / 2 tablespoons orange rind. 1 2 / 3 cup flour. 1 teaspoon soda. 1 / 2 teaspoon salt. 1 cup.
Williamsburg Orange Cake Recipe Allrecipes
1 tbsp orange zest. Williamsburg Butter Frosting*. Preheat oven to 350 degrees. Measure all ingredients into a large mixer bowl.***. Blend for 1/2 a minute on low speed, scraping down the sides of the bowl. Beat 2-3 minutes on high, scraping down the sides of the bowl. Pour into 2 - 9 inch greased and floured cake pans.
Williamsburg Orange Cake. Sooooo goooood! Orange cake, Let them eat
Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pans. Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool. Frost with Williamsburg Frosting. Blend butter and sugar. Stir in orange juice and peel. Beat until smooth.
Southern With A Twist Williamsburg Orange Cake
The best Williamsburg Orange Cake! (284.4 kcal, 42.6 carbs) Ingredients: 2 ¾ cups cake flour · 1 ½ cups white sugar · 1 ½ teaspoons baking soda · ¾ teaspoon salt · ½ cup butter, softened · ¼ cup shortening · 1 ½ cups buttermilk · 3 eggs · 1 cup golden raisins, chopped · ½ cup chopped walnuts · 1 tablespoon orange zest · 1 ½ teaspoons vanilla extract · 1 recipe Williamsburg.
Williamsburg Orange Cake Recipe Allrecipes
Grease and flour an 8 0r 9 inch square pan. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. Lightly spoon flour into measuring cup cup; level off. Blend together flour, baking soda and salt. Add flour mixture alternating with buttermilk beginning and ending with the dry ingredients.
The secret recipe for the Williamsburg Orange Cake
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. 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.
Williamsburg Orange Cake Recipe Allrecipes
2. add the eggs, zest and vanilla. 3. combine the dry ingredients, alternating with the buttermilk. 4. Lastly, add the nuts and fruit. 5. Pour into greased, lined and floured rectangular cake pan - you can use round tins if you want (it may take 3 tins if you use round) - also a bundt pan works really well! 6.
WILLIAMSBURG ORANGESHERRY CAKE Catherine Christiano paintings + fine
WILLIAMSBURG ORANGE CAKE RECIPE: Note: I added a little extra orange peel to both the cake and frosting. 2 1/2 c. flour 1 1/2 c. sugar 1 1/2 t. baking soda 3/4 t. salt 1 1/2 c. buttermilk 1/2 c. butter, softened 1/4 c. shortening 3 eggs (farm fresh eggs make all the difference)
The Local Palate Williamsburg Orange Cake Round Cake Pans, Round
Grease and flour a 9x13 inch pan, two 9 inch round cake pans, or three 8 inch round. cake pans. In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening.
Williamsburg Orange Cake Recipe Allrecipes
Heat oven to 350 degrees. Grease and flour oblong pan 13x9x2 inches, or two 9 inch or three 8-inch round layer pans. Mix dry ingredients in separate bowl. In large mixer bowl, beat eggs, orange peel, butter, shortening and buttermilk. Add dry ingredients gradually on low speed, scraping bowl constantly, 30 seconds.
Cranberry Morning Williamsburg Orange Cake Recipe
Williamsburg Orange Cake2 3/4 cups cake flour1/2 cup granulated sugar1 1/2 teaspoons baking soda3/4 teaspoon salt1 1/2 cups buttermilk1/2 cup butter, softened1/4 cup shortening3 eggs1 1/2 teaspoons vanilla extract1 cup golden raisins, cut up1/2 cup finely chopped nuts1 tablespoon grated orange peelPreheat oven to 350 degrees F. Grease and flour.
Sharon The Kitchen Williamsburg Orange Cake & cake icing tip
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. 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.
DESSERT/CAKEWilliamsburg Orange Cake with Williamsburg Butter Frosting
Lightly grease and flour three 8-inch round cake pans and set aside. Place butter and shortening in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add sugar and beat on medium-low until fluffy, about 30 seconds to 1 minute. Scrape down sides of bowl. Add eggs, one at a time, beating until just combined. Set aside.
Sharon The Kitchen Williamsburg Orange Cake & cake icing tip
1 tablespoon grated orange peel. Instructions. Cake. Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan or two 9 inch round cake pans. Beat butter, sugar and eggs until blended. Add buttermilk and vanilla. Mix until blended. Sift together flour, salt and baking soda.
Fall cake for Senior Center Williamsburg Orange Cake Fall cakes
Pour into 3 greased and floured 8 inch round cake pans. Bake at 350 F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Butter Frosting between layers and on top and sides of cake. Garnish cake with orange rind and sections.
