Williamsburg Orange Cake With Williamsburg Butter Frosting

• all-purpose flour↗2 1⁄2 cups
• sugar↗1 1⁄2 cups
• baking soda↗1 1⁄2 teaspoons
• salt↗1⁄4 teaspoon
• buttermilk↗1 1⁄2 cups
• butter or margarine↗1⁄2 cup

  softened

• shortening↗1⁄4 cup
• eggs↗3
• vanilla extract↗1 1⁄2 teaspoons
• grated orange rind↗1 tablespoon
• golden raisin↗1 cup

  chopped

• pecans1⁄2 cup

  finely chopped

• WILLIAMSBURG BUTTER FROSTING
• butter or margarine↗1⁄2 cup

  softened

• icing sugar↗4 1⁄2 cups

  or 4 1/2 cups confectioners' sugar, sifted

• tablespoon grated orange rind↗1
• tablespoons orange juice↗4 -5

Step-by-step instructions

1. 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. 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. 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. 4

   The Southern Heritage Cakes Cookbook.