Williamsburg Orange Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 19, 2009
This was an excellent cake. I made it in two 9 inch round pans and spread the orange frosting between the layers and then over the top of the cake. The cake looked beautiful and tasted really wonderful. I didn't use walnuts (allergies) or raisins (didn't have any), but loved the cake and frosting on their own.
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Reviewed: Jan. 22, 2009
This is the second time I have made this cake, it is absolutely fantastic! Today I replaced some of the white flour with whole wheat, some of the white sugar with brown. Haven't tried it yet as it just came out of the oven but it looks and smells delicious! Also, I used pecans instead of walnuts, and passed on the raisins. Thanks!
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Reviewed: Aug. 4, 2008
This is my mother's favorite cake. I've been making this for years, I got the recipe from the Silver Palate cookbook. The frosting is to die for!
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Cooking Level: Expert

Home Town: Delran, New Jersey, USA
Living In: Salisbury, Maryland, USA

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Reviewed: Dec. 23, 2005
I love this cake. It has been my favorite for years. I lost my recipe, so was very glad to find this in time for my birthday as it has been my traditional cake for my birthday for many years. Easy, different and delicious. I like to bake mine in a bundt pan.
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Reviewed: Sep. 19, 2002
The frosting for this cake was wonderful and the cake itself had a nice, old-fashioned taste. However, the next time I make this I will leave out the walnuts and raisins. I really did enjoy this recipe.
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