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
Recipe from Oxmoor House

More From Oxmoor House


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 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

Preparation

  1. 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° 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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