"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Williamsburg Orange Cake Recipe

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This recipe for Williamsburg Orange Cake, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Newsome
Added: Sunday, December 2, 2007


2-3/4 cups cake flour
1-1/2 cups sugar
1-1/2 tsp. soda
3/4 tsp. salt
1-1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1-1/2 tsp. vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped pecans
1 tbs. grated orange peel.

Orange Frosting
1/2 cup soft butter
4-1/2 cups confectioners sugar
4 to 5 tbs. orange flavored liqueur or orange juice
1 tbs. grated orange peel

Heat over to 350. Grease and flour three 9" pans. Add all other ingredients to bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans.

Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool. To make frosting, blend butter and sugar. Stir in liqueur and orange peel. Beat until smooth. Frost between layers, side & top of cake.




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