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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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