Williamsburg Orange Cake
|Cake flour/2.5 cups all purpose flour||2 3⁄4 Cup (44 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Soda||1 1⁄2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄4 Cup (4 tbs)|
|Eggs||3 (0.5 To 2/3 Cup)|
|Vanilla||1 1⁄2 Teaspoon|
|Golden raisins||1 Cup (16 tbs), cut up|
|Nuts||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Butter frosting||1 Cup (16 tbs) (Williamsburg)|
Heat oven to 350Â°.
Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans.
Measure all ingredients except frosting into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pan(s).
Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Frost cake with Williamsburg Butter Frosting.