WILLIAMSBURG ORANGE CAKE WITH ORANGE GLAZE

"Judy Lofton used to bake this cake, which she got from The Chronicle in the '70s, when she was a teenager. She notes that it is especially good if made with fresh orange juice."

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1/2 cup shortening
2 cups sugar, divided use
2 eggs
1 teaspoon vanilla
Grated zest of 1/2 orange
1 cup buttermilk
1/3 cup orange juice (for the glaze)

Preheat the oven to 350 degrees F. Grease a 9-inch square pan

Sift together the flour, baking soda and salt. Stir raisins and nuts into the dry ingredients and set aside.

In a mixing bowl, cream the shortening and blend in 1 cup of the sugar.

Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well.

Add the flour mixture in thirds, alternating with 1/2 cup of buttermilk at a time, and mix until well blended. Pour batter into prepared pan.

Bake for 40 minutes.

While the cake is baking, combine the orange juice with the remaining 1 cup of sugar.

Spread this glaze over the top of the hot cake and immediately return it to the oven for about 10 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.

Let the cake cool in the pan before turning it out onto a serving plate.

Serves 8
Source: Karola Saekel, San Francisco Chronicle, October 18, 2006