Williamsburg Cornmeal Batter Cakes Recipes

WILLIAMSBURG CORNMEAL BATTER CAKES

Steps:

• 1. Heat the milk and water in a large saucepan almost to boiling. Add the cornmeal in a stream, whipping until smooth. Cool to room temperature.
• 2. Add the remaining ingredients and beat well with a wire whisk. The batter will be thin.
• 3. Grease a 9 or 10-inch nonstick skillet or crêpe pan and heat over medium-high heat. Allow about 1/4 cup batter for each cake, enough to cover the bottom of the skillet. Cook one cake at a time. Turn once when small bubbles appear on the surface.
• 4. Note: The batter tends to thicken toward the last of the cakes. If this happens, add a small amount of water or milk to restore the original consistency.
• 5. Additional batter cakes can be frozen between squares of waxed paper for future use. Thaw completely and warm slightly before using.

WILLIAMSBURG ORANGE CAKE

Steps:

• Preheat the oven to 350°F.
• Sift together the flour, baking soda and salt. 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. Pour batter into a greased 9-inch square pan and bake for 40 minutes.
• While the cake is baking, combine the orange juice with the remaining cup of sugar.
• Spread tthis glaze over the top of the hot cake and immediately return it to the oven for about 10 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.
• Let the cake cool in the pan before turning it out onto a serving plate.The glaze may be sticky so run a dull knife around the edges of the cake before coaxing it out of the pan.