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Williamsburg Orange Cake with Williamsburg Butter Frosting



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