3/4 c. butter
1 1/2 c. sugar
2 lg. or 3 sm. whole beaten eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Grated rind of 1 orange
3/4 c. raisins (white)
3/4 c. chopped nuts (I use half walnuts & pecans)

Cream shortening in a bowl until fluffy, add sugar and continue creaming. Beat in beaten eggs, vanilla and sour cream.

Mix and sift flour, soda and salt together, reserving enough flour to sift over raisins and nuts. Stir flour into the creamed mixture, add orange rind and floured raisins and nuts.

Turn into a greased tube pan. Bake in moderate hot oven, 375 degrees, until lightly browned, about 45 to 55 minutes.

ICING:

2 c. confectionery sugar
1/2 c. orange juice (or a little less)

Remove cake from oven, let cool in pan 15 minutes. Mix confectioners' sugar and orange juice until blended and pour over cake while still hot. Cool before cutting.

I prefer lemon butter icing or orange: 3 cups confectioners' sugar, juice of 1 lemon (or less), rind of lemon, pinch of salt, 1/8 pound butter 91/2 of a quarter) (1 oz.).

When cake is completely cooled, cream butter, sugar, juice until fluffy and add lemon grating and spread on cake.