DESSERT/CAKEWilliamsburg Orange Cake with Williamsburg Butter Frosting

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Preheat oven to 325 degrees F. In a large bowl, cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the lemon zest and orange zest. Mix well. Sift together 2 cups of flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture.

DESSERT/CAKEWilliamsburg Orange Cake with Williamsburg Butter Frosting

Instructions. The night before you plan to make the cake, soak the raisins in the sherry and continue soaking overnight. The following day, heat the oven to 350°F. Butter and flour two 9-inch cake pans. To make the cake, sift the flour, baking soda, and salt together and set aside. Cream the butter and sugars in a large mixer bowl.

Williamsburg Queen's Cake The Seasoned Mom

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.

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Stir raisins and nuts into the dry ingredients and set aside. In a mixing bowl, cream the shortening and blend in 1 cup of the sugar. Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well. Add the flour mixture in thirds, alternating with 1/2 cup buttermilk, and mix until well blended.

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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.

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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.

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The Raleigh Tavern's Bake Shop in Colonial Williamsburg is a favorite destination for Virginia tourists. Queen's Cake, a dense buttery pound cake studded with currants and bursting with bright citrus flavor, is one of the bakery's most popular items. Now you can enjoy this easy dessert in your own kitchen with just a handful of simple ingredients -- no vacation necessary!

Southern With A Twist Williamsburg Orange Cake

1 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. 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.

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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

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.

The secret recipe for the Williamsburg Orange Cake

The scone is the handiwork of pastry chef Tanya Bush, who is just 27 and preternaturally talented, considering she has only four years of professional baking experience under her belt.

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.

Beth's Favorite Recipes Williamsburg Orange Cake

DIRECTIONS. Make the cake following package directions in a 13×9-inch pan. Let cool. Take a fork or, for bigger holes, the end of a wooden spoon and poke holes on the top of the entire cake.

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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.

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Williamsburg, VA 23185. [email protected] (757) 808-7056. Hours. Monday — Friday 7am — 3pm Saturday — Sunday 8am — 3pm. ORDER AHEAD.

Williamsburg Queen's Cake The Seasoned Mom Recipe Queen cakes

Instructions. Pre-heat the oven to 350 degrees. Lightly grease and flour two 9-inch springform pans. In a 5-quart bowl using a heavy duty mixer, cream your butter until smooth. Separate the egg yolks from the whites and put them in separate bowls. Put the yolks into the butter and mix thoroughly. When the butter and eggs are well combined.