Williamsburg Orange Cake with Williamsburg Butter Frosting by olga

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RATING

4.00 / 5.00 rating by 1 person

SERVINGS

1 recipe scale / convert

INGREDIENTS

2-1/2 cups all purpose flour
1-1/2 cups sugar
1-1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups buttermilk
1/2 cup butter or margarine, softened
1/4 cup shortening
3 eggs
1-1/2 tsp. vanilla extract
1 tbsp. grated orange rind
1 cup golden raisins, chopped
1/2 cup finely chopped pecans

WILLIAMSBURG BUTTER FROSTING
1/2 cup butter or margarine, softened
4-1/2 cups sifted powdered sugar/icing/confectioners’
1 tbsp. grated orange rind
4 tbsp. 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.

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cakes, desserts, orangecake add tags