Williamsburg Orange Cake

 2 1/2 c. flour

1 1/2 c. sugar

1 1/2 t. baking soda
3/4 t. salt
1 1/2 c. buttermilk
1/2 c. butter, softened
1/4 c. shortening
3 eggs (farm fresh eggs make all the difference)
1 1/2 t. vanilla
1 c. golden raisins, cut up
3/4 c. finely chopt walnuts
2 T. grated orange peel
Frost with Williamsburg Butter Frosting (Below)

Heat oven to 350 degrees F.
Grease and flour 3  nine-inch layer pans (I used two because it called for two, and wish I'd used a third. Fortunately, I had set them on a jellyroll pan so that the overflow was easy to clean up. I actually think the problem may have been that I beat it on high, rather than medium, and a bit too long, adding too much air.)

Measure all ingredients into bowl. Mix on low a couple minutes, then beat on medium a few more minutes. Pour into pans. Place in preheated oven.

Bake approx. 35 minutes, a little more or less. Test to see if cake is done by gently touching the center. If it springs back, it's done.

Frost with the following:

WILLIAMSBURG BUTTER FROSTING RECIPE:
1/2 c. soft butter
3 c. confectioners' sugar
3/4 T. orange-flavored liqueur or orange juice 
2 T. grated orange peel 

Blend butter and sugar. Stir in liqueur or orange juice and peel.
Beat until smooth.

Tip:  After I had frosted the cake, I covered it and put it in the refrigerator overnight. I will definitely do that another time, for it made the cake so much easier to cut, plus the flavors seemed to have had time to 'steep.'

Serve with Breyer's Natural Vanilla Ice Cream!