Williamsburg Orange Cake


Marie used to make this cake quite often for special occasions when we were first married and with our many house moves over the years, we lost the recipe. We tried a couple of versions of the recipe that I found on-line, but they weren’t the right one. I happened to mention this to my mother and it turned out she had a hand-written copy of our original recipe, and here it is – an old family favourite reinstated!

Williamsburg Orange Cake Recipe

  • 2½ cups (325 gm) cake and pastry flour
  • 1½ tsp (8 ml) baking soda
  • 3/4 tsp (4 ml) salt
  • 3/4 cup (170 gm) butter
  • 1 cup (150 gm) raisins
  • 1/2 cup (120 gm) chopped almonds
  • 3 large eggs
  • 3/4 cup (255 gm) liquid honey
  • 1½ tsp (8 ml) vanilla extract
  • 1½ cups (375 ml) milk
  • 1 tbsp (15 ml) grated orange zest

Orange Butter Frosting
Additional grated orange peel to decorate


Preheat oven to 350°F or 180°C.

Grease and flour a bundt cake pan.

Combine the flour, soda and salt, then cut in the butter until mixture resembles fine breadcrumbs.

Add the orange zest, honey, milk, eggs and vanilla and beat on low for half a minute, then beat at high speed for 3 minutes until well blended.

Stir in the raisins and almonds.

Pour into the bundt cake pan and bake for 45 to 55 minutes, or until a toothpick inserted into the middle comes out clean.

After cooling, top with Orange Butter Frosting and grated orange peel.


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