Williamsburg Orange Cake
Williamsburg Orange Cake is named for the South's exquisite gem situated between the York and James Rivers. Restored as a national monument, the city still endures.
Yield: one 3- layer cake
- 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 margarine, softened
- 1/4 cup shortening
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon grated orange rind
- 1 cup golden raisins, chopped
- 1/2 cup finely chopped pecans
- Williamsburg Butter Frosting
- Orange rind and sections
- 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° 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.
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