Recipe: Williamsburg Orange Cake
Description: This cake is incredibly moist.
Ingredients: [{"text": "PREHEAT OVEN TO 350 DEGREES"}, {"text": "2 1/2 cup(s) all-purpose flour"}, {"text": "1 1/2 cup(s) sugar"}, {"text": "1 1/2 teaspoon(s) baking soda"}, {"text": "1/2 teaspoon(s) kosher salt"}, {"text": "1 1/2 cup(s) buttermilk"}, {"text": "1/2 cup(s) butter, softened"}, {"text": "1/4 cup(s) shortening"}, {"text": "3 - eggs"}, {"text": "1 teaspoon(s) vanilla"}, {"text": "1 cup(s) golden raisins, cut up (optional)"}, {"text": "1/2 cup(s) pecans or almonds, finely chopped (optional)"}, {"text": "1 tablespoon(s) orange zest"}, {"text": "WILLIAMSBURG BUTTER FROSTING"}, {"text": "1/3 cup(s) butter"}, {"text": "3 cup(s) confectioners' sugar"}, {"text": "3-4 tablespoon(s) orange juice, fresh"}, {"text": "2 teaspoon(s) orange zest"}]
Instructions: cream the sugar, butter and shortening
add the eggs, zest and vanilla
combine the dry ingredients, alternating with the buttermilk
Lastly, add the nuts and fruit
Pour into greased, lined and floured rectangular cake pan - you can use round tins if you want (it may take 3 tins if you use round) - also a bundt pan works really well!
FOR THE FROSTING: Blend butter and sugar. Stir in juice and orange zest. Beat until smooth.
