Williamsburg Orange Cake With Williamsburg Butter Frosting

Name: Williamsburg Orange Cake With Williamsburg Butter Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 3 layer cake
Ingredients: 591.47 ml all-purpose flour; 354.88 ml sugar; 7.39 ml baking soda; 1.23 ml salt; 354.88 ml buttermilk; 118.29 ml butter or 118.29 ml margarine, softened; 59.14 ml shortening; 3 eggs; 7.39 ml vanilla extract; 14.79 ml grated orange rind; 236.59 ml golden raisin, chopped; 118.29 ml finely chopped pecans; 118.29 ml butter or 118.29 ml margarine, softened; 1064.65 ml icing sugar or 1064.65 ml confectioners' sugar, sifted; 14.79 ml grated orange rind; 59.16-73.94 ml orange juice

Submitted by Olha7397

"Early American Cake."

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photo by Olive

Ready In:: 55mins
Ingredients:: 16
Yields:: 1 3 layer cake

ingredients

591.47 ml all-purpose flour
354.88 ml sugar
7.39 ml baking soda
1.23 ml salt
354.88 ml buttermilk
118.29 ml butter or 118.29 ml margarine, softened
59.14 ml shortening
3 eggs
7.39 ml vanilla extract
14.79 ml grated orange rind
236.59 ml golden raisin, chopped
118.29 ml finely chopped pecans
WILLIAMSBURG BUTTER FROSTING
118.29 ml butter or 118.29 ml margarine, softened
1064.65 1064.65 ml icing sugar or 1064.65 ml confectioners' sugar, sifted
14.79 ml grated orange rind
59.16-73.94 ml orange juice

directions

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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Reviews

This is the same recipe I have had for years. It is a really good orange cake. It makes a pretty layered cake but sometimes I bake it up in a sheet pan and change the icing for a different look. Plus, I usually always use finely chopped walnuts instead of pecans. I generally make a white buttercream icing and save a bit of the icing for tinting orange.Then I swirl the tinted icing on top of the cake that has been frosted with white icing, giving it a Dreamsicle/Creamsicle look just for a little something different.

Olive
Thank you Olha! I recently had a piece of this cake at a local restaurant and immed. went to "Zaar" to find the recipe. Yours looked like it had all the components, raisins, finely chopped nuts, in a 3 layer cake. I appreciated how EASYthis was, mixing up all together in one bowl! I used a few tsps. of sherry in the frosting, since that is how the restaurant had it (it really just highlights the orange flavor) and used currants for the raisins (it makes for more delicate bits of fruit) I served this for my mother- in-law's birthday and it was a hit with all the guests! The cake cut wonderfully, too. It looks very "classic" and homespun, with the 3 layers. This cake tasted exactly like the one I had at the restaurant, too! Thanks for posting! Roxygirl

Roxygirl in Colorado