Williamsburg Orange Cake

An old-fashioned, very delicious orange cake.

Be sure to chop the raisins very finely.

• 2-3/4 cake flour (or 2-1/2 cups all-purpose flour)
• 1-1/2 cups sugar
• 1-1/2 tsp baking soda
• 3/4 tsp salt
• 1-1/2 cup buttermilk
• 1/2 cups butter or margarine, softened
• 1/4 cup shortening
• 3 eggs
• 1-1/2 tsp vanilla
• 1 cup golden raisins, finely chopped
• 1/2 cup finely chopped nuts
• 1 tblsp grated orange peel

• Williamsburg Orange Frosting (see below)

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Heat oven to 350 degrees. Grease and flour two 9” round layer pans or one oblong pan 13x9x2”.
Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes for layers, or 45-50 minutes for oblong, until wooden pick inserted in center comes out clean. Cool completely and frost with Williamsburg Orange Frosting.

Williamsburge Orange Frosting:

1/3 cup soft butter or margarine, softened
3 cups powdered sugar
3-4 tblsp orange flavored liqueur or orange juice
1 tblsp grated orange peel

Mix butter and powdered sugar. Stir in liqueur and orange peel and beat until fluffy. Frost cooled cake.