Williamsburg Orange Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
1 Eight or Nine inch square cake
- Serves:
- 9
ingredients
-
For Cake
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour or 1 3/4 cups unbleached flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped dates or 1 cup currants
- 1⁄2 cup coarsely chopped walnuts
- 1 tablespoon grated orange peel (use fresh don't use the grated peel sold on the spice rack)
-
For Sherry Frosting
- 2 cups powdered sugar
- 1⁄3 cup butter or 1/3 cup margarine, softened
- 2 tablespoons cream sherry or 2 tablespoons orange juice
- 1 tablespoon orange zest (use fresh don't use the grated peel sold on the spice rack)
directions
- To make Cake: Heat oven to 350ºF.
- 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.
- Blend well after each addition.
- Stir in chopped dates or currants, nuts and peel.
- Spoon batter into prepared pan.
- Bake in preheated 350ºF oven for 40 to 55 minutes or until tooth pick inserted in center comes out clean.
- Cool in pan on cooling rack 10 minutes; then remove from pan and cool completely before frosting.
- To Make frosting: In a small bowl, blend all frosting ingredients; beat until smooth.
- Spread over completely cooled cake.
- Notes: Do not use self rising flour.
- For High Altitude basking above 3500 feet: Increase flour to 2 cups.
- Bake at 375ºF for 45 to 50 minutes.
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RECIPE SUBMITTED BY
Steve P.
United States