Williamsburg Orange Cake with Williamsburg Butter Frosting

by olga

Servings:

INGREDIENTS

2 ½ cups all purpose flour
1 ½ cups sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ½ cups buttermilk
1/2 cup butter or margarine, softened
¼ cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon grated orange rind
1 cup golden raisins, chopped
½ cup finely chopped pecans

WILLIAMSBURG BUTTER FROSTING:

½ cup butter or margarine, softened
4 ½ cups sifted powdered sugar/icing/confectioners’
1 tablespoon grated orange rind
4-5 tablespoons orange juice

INSTRUCTIONS

FOR THE CAKE: 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 cake pans. Bake at 350 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 Butter Frosting between layers and on top and sides of cake. Garnish cake with orange rind and sections. Yield: one 3 layer cake.

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

The Southern Heritage Cakes Cookbook

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Tagged: cakes, desserts, orangecake add tags

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