Sharon The Kitchen Williamsburg Orange Cake & cake icing tip
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. 2. In large bowl, beat cake mix, oil, orange segments, reserved 1/3 cup orange liquid and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts.
Betty Crocker Willamsburg Orange Cake Studio22
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.
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.
Sharon The Kitchen Williamsburg Orange Cake & cake icing tip
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.
Southern With A Twist 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
Margot One of the first cakes I made when a young housewife.Impressive and delicious,and not hard to make. 50 years later and the recipe worked like a charm. Thanks for the memories.
Life Scoops Chocolate Orange Cake
Williamsburg Orange Cake, from The Betty Crocker Cookbook, circa 1969. Ingredients: 2 3/4 cups cake flour or 2 1/2 cups all-purpose flour. 1 1/2 cups sugar. 1 1/2 teaspoons baking soda. 3/4 teaspoon salt. 1 1/2 cups buttermilk. 1/2 cup butter or margarine, softened. 1/4 cup shortening. 3 eggs. 1 1/2 teaspoons vanilla. 1 cup golden raisins, cut up
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FileCoffee and cake (8400386474).jpg Wikimedia Commons
1. In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
Williamsburg Orange Cake With Williamsburg Butter Frosting Recipe
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.
Williamsburg Orange Cake Recipe Allrecipes
5. In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife.
Williamsburg Orange Cake Recipe Allrecipes
Place in preheated oven. Bake appx. 35 minutes, a little more or less. Test to see if cake is done by gently touching the center. If it springs back, it's done. Frost with the following: WILLIAMSBURG BUTTER FROSTING RECIPE: 1/2 c. soft butter. 3 c. confectioners' sugar. 3/4 T. orange-flavored liqueur or orange juice.
DESSERT/CAKEWilliamsburg Orange Cake with Williamsburg Butter Frosting
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.
Eggless Orange Cake Recipe (Dairy Free Cake) Full Scoops A food
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.
The Local Palate Williamsburg Orange Cake Round Cake Pans, Round
Save this Williamsburg orange cake recipe and more from Betty Crocker's Cookbook, New and Revised Edition to your own online collection at EatYourBooks.com. Williamsburg orange.
Betty Crocker's Williamsburg Orange Cake. Smushed the top and went a
Steps. 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
Williamsburg Orange Cake Recipe Allrecipes
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix boiling water and gelatin until gelatin is completely dissolved. Cool slightly, about 5 minutes. 2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the orange juice concentrate, the.
