Williamsburg Orange Cake

By MJH

Ingredients

• CAKE:
• 2 1/2 cups (325 gm) cake and pastry flour
• 1 1/2 tsp (8 ml) baking soda
• 3/4 tsp (4 ml) salt
• 3/4 cup (170 gm) butter
• 1 cup (150 gm) raisins
• 1/2 cup (120 gm) chopped almonds
• 3 large eggs
• 3/4 cup (255 gm) liquid honey
• 1 1/2 tsp (8 ml) vanilla extract
• 1 1/2 cups (375 ml) milk
• 1 tbsp (15 ml) grated orange zest
• Additional grated orange peel to decorate
• ORANGE BUTTER FROSTING:
• 1/2 cup (113 gm) butter
• 4 1/2 cups (625 gm) icing sugar
• 4-5 tbsp (60-75 gm) orange liqueur or orange juice
• 1 tbsp (15 ml) grated orange peel

Details

Adapted from robertsplace.ca

Preparation

Step 1

CAKE:
Preheat oven to 350°F or 180°C.

Grease and flour a bundt cake pan.

Combine the flour, soda and salt, then cut in the butter until mixture resembles fine breadcrumbs.

Add the orange zest, honey, milk, eggs and vanilla and beat on low for half a minute, then beat at high speed for 3 minutes until well blended.

Stir in the raisins and almonds.

Pour into the bundt cake pan and bake for 45 to 55 minutes, or until a toothpick inserted into the middle comes out clean.

After cooling, top with Orange Butter Frosting and grated orange peel.

ORANGE BUTTER FROSTING:
Blend the butter and icing sugar together, beat in the orange liqueur and grated peel until smooth.