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WILLIAMSBURG ORANGE CAKE | |
2 1/2 c. all-purpose flour 1 1/2 c. sugar 1 1/2 tsp. baking soda 1/4 tsp. salt 1 1/2 c. buttermilk 1/2 c. butter, softened 1/4 c. shortening 3 eggs 1 1/2 tsp. vanilla extract 1 tbsp. grated orange rind 1 c. golden raisins, chopped 1/2 c. pecans, finely chopped 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 degrees 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. WILLIAMSBURG BUTTER FROSTING: 1/2 c. butter, softened 4 1/2 c. powdered sugar, sifted 1 tbsp. grated orange rind 4 to 5 tbsp. orange juice Cream butter; gradually add sugar, beating well. Add orange rind and juice; beat until smooth. |
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