Ingredients1 h 30 m servings 284 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans.
- In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.
- Get the recipe for Williamsburg Butter Frosting.
Per Serving: 284 calories; 11.3 g fat; 42.6 g carbohydrates; 4.4 g protein; 45 mg cholesterol; 273 mg sodium. Full nutrition
ReviewsRead all reviews 17
The frosting for this cake was wonderful and the cake itself had a nice, old-fashioned taste. However, the next time I make this I will leave out the walnuts and raisins. I really did enjoy this...
I used this recipe to make orange creamsicle cupcakes. Orange cupcakes with orange buttercream frosting. They were a huge hit. I cut the recipe in half and it made 14 cupcakes. I omitted the...
Nice, fresh-tasting cake, made even better with a fresh orange buttercream frosting. For my tastes the additions of nuts and raisins, traditional as they are, would not be an improvement for ...
Very tasty and amazing texture - well it does have 3 eggs and almost a cup of fat ;-) but that's why its a treat. I did replace the walnuts with pecans and used all butter (no shortening.) The...
I love this cake. It has been my favorite for years. I lost my recipe, so was very glad to find this in time for my birthday as it has been my traditional cake for my birthday for many years....
This is the second time I have made this cake, it is absolutely fantastic! Today I replaced some of the white flour with whole wheat, some of the white sugar with brown. Haven't tried it yet as ...
This is my mother's favorite cake. I've been making this for years, I got the recipe from the Silver Palate cookbook. The frosting is to die for!
I have made this many times already, as a cake as well as cupcakes (makes 24 medium-size). It's a lovely cake - moist, soft and full of orange flavour. You can substitute part of the vanilla ext...