Recipe: Williamsburg Orange Cake with Butter Frosting

WILLIAMSBURG ORANGE CAKE WITH BUTTER FROSTING
Source: Betty Crocker's Best Loved Recipes
From: Becky Deutsch, Spirit of Betty Crocker Contest winner Evansville, Indiana
Servings: 16

2 1/2 cups all-purpose flour OR 2 3/4 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup margarine or butter, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel
WILLIAMSBURG BUTTER FROSTING:
1/2 cup margarine or butter, softened
4 1/2 cups powdered sugar
4 tablespoons orange-flavored liqueur (4 to 5 tablespoons) OR 4 tablespoons orange juice (4 to 5 tablespoons)
1 tablespoon grated orange peel

Heat oven to 350 degrees F. Grease and flour oblong pan, 13 9 2-inches.

Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes; layers 30 to 35 minutes; cool.

Frost with Williamsburg Butter Frosting.

WILLIAMSBURG BUTTER FROSTING:
Mix margarine and powdered sugar. Beat in liqueur and orange peel.