Williamsburg Orange Cake 2 3/4 cups cake flour 1/2 cup granulated sugar 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups buttermilk 1/2 cup butter, softened 1/4 cup shortening 3 eggs 1 1/2 teaspoons vanilla extract 1 cup golden raisins, cut up 1/2 cup finely chopped nuts 1 tablespoon grated orange peel Preheat oven to 350 degrees F. Grease and flour cake pans. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping the bowl constantly. Beat 3 minutes on high speed, scraping the bowl occasionally. Bake an oblong cake for 45 to 50 minutes and a layered cake for 30 to 35 minutes. Williamsburg Butter Frosting This is for three 8-inch layers. 1/2 cup butter or margarine, softened 4 1/2 cups confectioners' sugar 4 to 5 tablespoons orange liqueur or orange juice 1 tablespoon grated orange peel Blend butter and sugar. Stir in liqueur and orange peel; beat until smooth.