Williamsburg Orange Cake

80 mins (prep 30, cooking 50)
12 ingredients
1 servings
This cake is baked in a bundt pan and is especially good if you use fresh orange juice in the glaze. Original recipe from the San Francisco Chronicle

Categories:  sweet , cakes , oven , taste~mood , equipment , <-4-hours , vegetarian , time-to-make , dessert ,
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Serving Size (1438.8 g)
Servings 1
Amount per Serving
Calories 4710.27 Calories from Fat 1209.6
% Daily Value *
Total Fat 134.4g 206.77%
Saturated Fat 35.53g 177.63%
Trans Fat 15.57g %
Cholesterol 26.95mg 8.98%
Sodium 2751.57mg 114.65%
Total Carbohydrate 879.93g 293.31%
Dietary Fiber 37.84 g 151.36%
Sugars 636.21 g %
Protein 51.39g 102.78%
Vitamin A 593.88IU% Vitamin C 46.78mg%
Calcium 507.82mg% Iron 14.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped walnuts