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Williamsburg Orange Cake |
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Serves: 12 Print this RecipeIt's not hard to make your own buttermilk. Try mixing 1 1/2 tablespoons of vinegar or lemon juice into regular milk and waiting a few minutes for it to thicken. 2 1/2 cups all-purpose or 2 3/4 cups cake flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups buttermilk 1/2 cup margarine or 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 Williamsburg Butter Frosting WILLIAMSBURG BUTTER FROSTING 1/2 cup margarine or butter, softened 4 1/2 cups powdered sugar 4 to 5 tablespoons orange-flavored liqueur or orange juice 1 tablespoon grated orange peel _Deutsch, Becky ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. 1. Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2 inches. Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s). 2. Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes; layers 30 to 35 minutes; cool. Frost with Williamsburg Butter Frosting. For Williamsburg Butter Frosting Mix margarine and powdered sugar. Beat in liqueur and orange peel. 1 SERVING: Calories 500 (Calories from Fat 170); Fat 19g (Saturated 4g); Cholesterol 40mg; Sodium 420mg; Carbohydrates 78g (Dietary Fiber 1g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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