Williamsburg Orange Cake

Name: Williamsburg Orange Cake
Ingredients: For Cake; 1/2 cup butter or 1/2 cup margarine, softened; 1/2 cup sugar; 1/2 cup firmly packed brown sugar; 2 eggs; 1 teaspoon vanilla; 1 3/4 cups all-purpose flour or 1 3/4 cups unbleached flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1 cup chopped dates or 1 cup currants; 1/2 cup coarsely chopped walnuts; 1 tablespoon grated orange peel (use fresh don't use the grated peel sold on the spice rack); For Sherry Frosting; 2 cups powdered sugar; 1/3 cup butter or 1/3 cup margarine, softened; 2 tablespoons cream sherry or 2 tablespoons orange juice; 1 tablespoon orange zest (use fresh don't use the grated peel sold on the spice rack)

18 ingredients

17 steps

Ingredients

For Cake
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour or 1 3/4 cups unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped dates or 1 cup currants
1/2 cup coarsely chopped walnuts
1 tablespoon grated orange peel (use fresh don't use the grated peel sold on the spice rack)
For Sherry Frosting
2 cups powdered sugar
1/3 cup butter or 1/3 cup margarine, softened
2 tablespoons cream sherry or 2 tablespoons orange juice
1 tablespoon orange zest (use fresh don't use the grated peel sold on the spice rack)

Directions

1

To make Cake: Heat oven to 350°F.
2

Grease and flour an 8 0r 9 inch square pan.
3

In a large bowl, cream butter, sugar and brown sugar until light and fluffy.
4

Beat in eggs and vanilla.
5

Lightly spoon flour into measuring cup cup; level off.
6

Blend together flour, baking soda and salt.
7

Add flour mixture alternating with buttermilk beginning and ending with the dry ingredients.
8

Blend well after each addition.
9

Stir in chopped dates or currants, nuts and peel.
10

Spoon batter into prepared pan.
11

Bake in preheated 350°F oven for 40 to 55 minutes or until tooth pick inserted in center comes out clean.
12

Cool in pan on cooling rack 10 minutes; then remove from pan and cool completely before frosting.
13

To Make frosting: In a small bowl, blend all frosting ingredients; beat until smooth.
14

Spread over completely cooled cake.
15

Notes: Do not use self rising flour.
16

For High Altitude basking above 3500 feet: Increase flour to 2 cups.
17

Bake at 375°F for 45 to 50 minutes.