Ingredients for Williamsburg Orange Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raisins
- Walnuts
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Orange, Zest Of
- 1 cup buttermilk
- 1/2 cup fresh orange juice (for glaze)
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How to Make Williamsburg Orange Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Stir in 1 cup raisins and 1/2 cup chopped walnuts (or pecans). Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and the zest of 2 oranges.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small saucepan, combine 1/2 cup fresh orange juice and 1 cup granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves and the glaze slightly thickens.
- Immediately after removing the cake from the oven, carefully pour the glaze evenly over the warm cake.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. Run a thin knife around the edges to help release the cake.
- Let the cake cool completely before serving. The glaze will set as it cools.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
253g
Fat
21g
Carbs
31g
