Saturday, May 15, 2010

Williamsburg Orange Cake

I made this for my mother in law's mother's day celebration. It comes from my very first cookbook, a Betty Crocker cookbook.

Williamsburg Orange Cake
Betty Crocker

2 3/4 cups cake flour or 2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup butter or margarine, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel
Williamsburg Butter Frosting

Heat oven to 350°.
Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans.
Measure all ingredients except frosting into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Pour into pan(s).
Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool.
Frost cake with Williamsburg Butter Frosting.

1/2 cup soft butter or margarine
4 1/2 cups confectioners' sugar
4 to 5 tablespoons, orange juice
1 tablespoon grated orange peel
Mix all together and frost cake.

2 comments:

  1. i lost my original bc book and it isn't in the new edition thanks

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  2. This is really an OUTSTANDING cake! I made it today for company tonight, and changed things a little! Because of the picture--& that in the intro you say the cake is baked in a bundt pan--I did just that, & during the baking found that I wouldn't be able to spread the glaze over the hot cake & continue baking. So, near the end of the baking of the cake, I made the glaze. When the cake was taken out of the oven, I poked holes in the top & brushed the sides & top of the hot cake several times with the hot glaze. And, although it turned out great, I want to make it again & follow the steps indicated, just to see what the difference might be! Many thanks for posting this recipe!

    regrads,
    irene of San Pedro Storage

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