Williamsburg Orange Cake

Williamsburg Orange Cake

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"This is a lovely orange cake for when company calls."
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1 h 30 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  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 high speed. Pour batter into prepared pan.
  3. Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.




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...

I used this recipe to make orange creamsicle cupcakes. Orange cupcakes with orange buttercream frosting. They were a huge hit. I cut the recipe in half and it made 14 cupcakes. I omitted the...

Nice, fresh-tasting cake, made even better with a fresh orange buttercream frosting. For my tastes the additions of nuts and raisins, traditional as they are, would not be an improvement for ...

Very tasty and amazing texture - well it does have 3 eggs and almost a cup of fat ;-) but that's why its a treat. I did replace the walnuts with pecans and used all butter (no shortening.) The...

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....

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 ...

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!

I have made this many times already, as a cake as well as cupcakes (makes 24 medium-size). It's a lovely cake - moist, soft and full of orange flavour. You can substitute part of the vanilla ext...

I made cupcakes by reducing the baking time - very yummy with vanilla buttercream frosting.

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