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Her baked desserts are a favorite among young baker's family

August 06, 2013

Allyson Spaid is no stranger to baking competitions. In 2012, the 14-year-old Smithsburg resident’s carrot cake won a champion ribbon at the Washington County Ag Expo. At this year’s Ag Expo, she won ribbons for a peach pie and a Williamsburg orange cake.

The orange cake caught the judges’ favor with its dense crumb, orange flavor and dried fruits and nuts inside.

“That’s one of our personal favorites,” Allyson said. “We’ve made it for so long. We like orange.”

Allyson’s mother and grandmother taught her to bake.

“My grandmother is a baker. She’s got a lot of cookbooks,” Allyson said. “I’ve cooked my whole life. I’ve just always cooked.”

She makes other dishes in the kitchen — her personal favorite is soups, but she also makes casseroles. And lots of cakes, cookies, brownies, pies.

“My dad’s family always makes me make desserts. We have a really big family,” Allyson said.

— Chris Copley, Lifestyle assistant editor

If your organization or place of worship would like to participate in the Home Cooking column, contact Chris Copley at 301-791-6177 or chrisc@herald-mail.com.



Williamsburg Orange Cake

2 1/2 cups all-purpose flour or 2 3/4 cups cake flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

1 1/2 cups buttermilk

1/2 cup margarine or butter, softened

1/4 cup shortening

3 eggs

1 1/2 teaspoons vanilla

1 cup golden raisins, chopped

1/2 cup finely chopped nuts

1 tablespoon grated orange peel


Heat oven to 350 degrees.

Grease and flour two 9-inch, round, layer pans.

Combine flour, sugar, baking soda, salt, buttermilk, butter, shortening, eggs, vanilla, raisins, nuts and orange peel in large mixing bowl on low speed, scraping bowl constantly, for 30 seconds. Then beat on high speed, scraping bowl occasionally, for 3 minutes.

Pour batter into pans. Bake for 30 to 35 minutes until wooden toothpick inserted in center comes out clean. Let cool.

Frost with Williamsburg butter frosting.

— Courtesy of Allyson Spaid of Smithsburg



Williamsburg butter frosting

1/2 cup margarine or butter, softened

4 1/2 cups powdered sugar

4 to 5 tablespoons orange-flavored liqueur or orange juice

1 tablespoon grated orange peel


Mix thoroughly margarine and powdered sugar. Beat in orange flavoring and orange peel.

Use to frost Williamsburg orange cake.

— Courtesy of Allyson Spaid of Smithsburg

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