Williamsburg Orange Cake With Williamsburg Butter Frosting Recipe
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Directions:
- FOR THE CAKE: Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.
- 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. Yield: one 3 layer cake.
- FOR THE BUTTER FROSTING: Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3 layer cake.
- The Southern Heritage Cakes Cookbook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3220.29 Kcal (13483 kJ) | ||
| Calories from fat | 1493.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 165.96g | 255% | |
|---|---|---|---|
| Cholesterol | 169.92mg | 57% | |
| Sodium | 3122.92mg | 130% | |
| Potassium | 6039.01mg | 128% | |
| Total Carbs | 408.2g | 136% | |
| Sugars | 247.41g | 990% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 36.63g | 73% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.1mg | 12% | |
| Calcium | 300.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 432.44 Kcal (1811 kJ) | ||
| Calories from fat | 200.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.29g | 255% | |
|---|---|---|---|
| Cholesterol | 22.82mg | 57% | |
| Sodium | 419.37mg | 130% | |
| Potassium | 810.96mg | 128% | |
| Total Carbs | 54.82g | 136% | |
| Sugars | 33.22g | 990% | |
| Dietary Fiber | 0.61g | 18% | |
| Protein | 4.92g | 73% | |
| Vitamin C | 1.2mg | 15% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.3mg | 12% | |
| Calcium | 40.3mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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