Williamsburg Orange Cake With Williamsburg Butter Frosting

Early American Cake.

• Ready In: 55 mins
• Yields: 1 3 layer 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

• WILLIAMSBURG BUTTER FROSTING

• 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.