Williamsburg Orange Cake with Williamsburg Butter Frosting




2-1/2 cup all purpose flour
1-1/2 cup sugar
1-1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cup 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


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


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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1 Recipe Reviews


I really enjoyed making this cake, but I replaced the shortening with more butter, favoring flavor over lightness. My two young daughters and their dad loved it, even though the oldest felt the need to pick out the raisins. I love it too, and I think the frosting is amazing! I think next time I may leave out the raisins. They really are just not our style.