2 c. all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs
1/2 to 3/4 c. pecans, chopped
1 c. raisins, chopped
2 tbsp. orange rind, grated
2/3 c. buttermilk
1 tsp. vanilla

Sift flour; measure; sift again with baking soda, baking powder and salt.

Cream shortening; add 1 cup sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition; add orange rind.

Add dry ingredients alternately with buttermilk, stirring well after each addition; add pecans, raisins, orange rind and vanilla; mix. Bake in a well greased tube cake pan at 325°F for 1 hour or until done. While cake is baking, prepare Orange Icing.

Orange Icing:

1/3 c. orange juice
1/3 c. sugar

Combine orange juice and 1/3 c. sugar. Allow to stand while cake is baking so sugar will dissolve.

Remove cake from oven but do not remove from pan. Pour orange juice and sugar mixture over cake immediately.

Submitted by: Patricia Pike