Williamsburg Orange Cake With Williamsburg Butter Frosting

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Ready In: 55 Minutes

Servings: 6

Early American 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 1/2 cup margarine, softened

1/4 cup shortening

3 eggs

1 1/2 teaspoons vanilla extract

1 tablespoon grated orange rind

1 cup golden raisin, chopped

1/2 cup finely chopped pecans

1/2 cup butter or 1/2 cup margarine, softened

4 1/2 cups powdered sugar or 4 1/2 cups icing sugar or 4 1/2 cups confectioners' sugar, sifted

1 tablespoon grated orange rind

4 -5 tablespoons orange juice

Directions:

1. 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.
2. 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.
3. 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.
4. The Southern Heritage Cakes Cookbook.

By RecipeOfHealth.com