Williamsburg Orange Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1/2 cup butter or margarine, softened
• 1/4 cup shortening
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon grated orange rind
• 1 cup golden raisins, chopped
• 1/2 cup finely chopped pecans
• Williamsburg Butter Frosting
• Orange rind and sections
• Frosting:
• 1/2 cup butter or margarine, softened
• 4 1/2 cups sifted powder sugar
• 1 tablespoon grated orange rind
• 4 to 5 tablespoons orange juice

Directions

Combine first 10 ingredients. Blend with an electric mixer 30 seconds on low speed; beat 3 minutes on high speed. Stir in raisins and pecans.

Pour into 3 greased and floured 8-inch round cakepans. Bake at 350 degrees F. for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Williamsburg Buttr Frosting between layers and on top and sides of cake. Garnish with orange rind and sections. Yield: one 3-layer cake.

Williamsburg Butter Frosting:

Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. Yield: enough for one 3-layer cake.

Note: Williamsburg Orange Cake is named for the south's exquisite gem situated between the York nad James rivers. Restored as a national monument, the city still endures.

Submitted 6/13/05.
Source: Southern Heritage Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Williamsburg Orange Cake