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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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2 ˝ cups all purpose flour
1 ˝ cups sugar
1 ˝ teaspoons baking soda
1/4 tsp. salt
1 ˝ cups buttermilk
1/2 cup butter or margarine, softened
1/4 cup shortening
3 eggs
1-1/2 tsp. vanilla extract
1 tbsp. grated orange rind
1 cup golden raisins, chopped
1/2 cup finely chopped pecans
WILLIAMSBURG BUTTER FROSTING:
1/2 cup butter or margarine, softened
4 ˝ cups sifted powdered sugar/icing/confectioners’
1 tbsp. grated orange rind
4 tbsp. orange juice
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Directions:
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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.
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.
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.
The Southern Heritage Cakes Cookbook
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