I have had this Gold Medal Century of Success Cookbook since the early eighties and I had never tried this cake recipe. I love orange and can't believe I always skipped this page. Yesterday I served it for birthday cake at a special Sunday dinner. It is a moist cake filled with golden raisins and walnuts and the frosting adds just enough sweetness to make it irresistible.
Williamsburg Orange Cake
2 1/2 cups flour
1 1/2 cups sugar
1 1/2 teas. baking soda
3/4 teas. salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1 1/2 teas. vanilla
1 cup golden raisins, cut up
1/2 cup chopped nuts
1 TB grated orange peel
Heat oven to 350. Grease and flour rectangular 9x13 pan or two 9 inch round pans. Beat all ingredients together in a large mixing bowl on low speed, scraping the bowl constantly 30 seconds. Beat on high speed, scraping the bowl occasionally, 3 minutes. Pour into pan(s).
Bake until wooded pick inserted in the center comes out clean. ( rectangular 45-50 min., layers 30-35 minutes.) Cool layers ten minutes; remove from pans. Cool completely. Frost with Orange Butter Frosting.
Orange Butter Frosting
Mix 1/2 cup softened butter and 3 cups powdered sugar. Beat in 2 teaspoons grated orange peel and about 2 tablespoons orange juice until of spreading consistency.
Love you new banner picture -- and thanks for making my mouth water at 8:50 in the morning!! This Williamsburg Orange Cake will be a keeper at my house too. I think I will start a section in my recipe book "recipes from Inland Empire Girl"!!
ReplyDeleteGreat autumn picture!
ReplyDeleteDouble yum! Leave it to those old fashioned Virginians to come up with something so wonderful. Enjoyed reading about your party and the Brunswick Cafe! Talk about memories!
ReplyDeletep.s. Have you had a chance to find "Girls Like Us" yet? I've finished it but added James & Carly singing on my sidebar for nostalgia's sake.
I can smell the potluck dinners at the Hunter Memorial Building at First Presbyterian in Coeur d'Alene. Great recipe!
ReplyDeletei can't swallow anymore but this was my favorite cake ever- as well a coc chip and hickory nut
ReplyDeleteI just copied it to my recipe list
ReplyDeleteIt has been ages since I haven't used a mix.
Yum this looks really good. I'll have to try it sometime. Glad you had a nice birthday party. Your flowers do look beautiful. Ours are pretty much all killed off by the frost. But the weather here has been beautiful...clear and sunny, and the fall colors are beautiful. Even have a little snow up on Silver Mountain.
ReplyDeleteMarcy... I caught that photo out front with the leaves from the Japanese maple. The sunlight was just right. It really is a good cake. Somewhat the texture of carrot cake.
ReplyDeleteGood to hear from you Starr. Thanks.
Noni... I am picking up the book at the library and can't wait to read it.
jbelle.. I've been to that church! The site for Raymond Pert's first wedding.
i beati... just remember the great taste!
Pamela, This is fairly easy for a "scratch" Cake.
SVG: We had that one frost then everything that lasted just kept blooming. It is supposed to get colder Saturday. I'll bet it is pretty in the valley.
What else could I expect?...but another ter"ruff"ic dessert! This is a REALLY good cake...I especially like the icing...soooo yummmy! I used golden raisins, pecans and a fresh orange. The cake is so soft and sweet and flavorful. It was easy to make too. Thank you for another keeper recipe!
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