Instructions:

Williamsburg Orange Cake

2 3/4 cups cake flour
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla extract
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel

Preheat oven to 350 degrees F. Grease and flour cake pans.

Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on high speed, scraping the bowl occasionally. Bake an oblong cake for 45 to 50 minutes and a layered cake for 30 to 35 minutes.

Williamsburg Butter Frosting

This is for three 8-inch layers.

1/2 cup butter or margarine, softened
4 1/2 cups confectioners' sugar
4 to 5 tablespoons orange liqueur or orange juice
1 tablespoon grated orange peel

Blend butter and sugar. Stir in liqueur and orange peel; beat until smooth.