Williamsburg Orange Cake Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Buttermilk | 1 1/2 Cup (16 tbs) | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Shortening | 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla | 1 1/2 Teaspoon | |
| 1 cup golden raisins, cut up | ||
| Nuts | 1/2 Cup (16 tbs), chopped | |
| Orange peel | 1 Tablespoon, grated | |
| Orange Butter Frosting | ||
Directions
Heat oven to 350°.
Grease and flour rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches.
Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes.
Cool layers 10 minutes; remove from pans.
Cool completely.
Frost rectangular or fill and frost layers with Orange Butter Frosting.
Grease and flour rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches.
Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes.
Cool layers 10 minutes; remove from pans.
Cool completely.
Frost rectangular or fill and frost layers with Orange Butter Frosting.
Chef
