One of my favorite things about summertime is the flurry of celebrations that spring up as people take advantage of the of the warm glow of long summer days. Put a glass of wine in my hand, stand me on a porch surrounded with fun company, and I feel like I've landed in heaven every single time.
MM and I have had the fortune to spend not one, not two, but three weekends in a row partaking in these summer celebrations, and there's still a few more to come this month! Big congratulations are in order for Lindsey & Jason, Brendan & Jamie, and Mr. G for their two weddings and a birthday (sounds like a movie title, doesn't it?).
Unlike the catered weddings, the birthday party had openings for food contributions, and I was all too happy to jump in the kitchen and get to baking. Little did I know, I was going to be in charge of making the birthday boy's cherished favorite cake. No pressure, right?
Fortunately, all went according to plan. And when the birthday boy tasted the cake, I received the coveted verdict: "Welcome to the family!"
In addition to the recipe below, here's a tip for icing the cake that my clever mother shared with me, and it only seems right to share with the baking world. Rather than worrying about moving the cake once it's iced or having to wipe down the plate without disturbing the cake, there's a simple way to keep your serving plate frosting-free as you ice the cake. Simply tear small pieces of tin foil or parchment paper and place them around the rim of the plate so that the edge of the plate is covered all around. Then, set the cake layer on top of the small pieces. Ice the cake as you would normally, and then all you have to do is remove the small pieces of foil at the base, and you're left with a clean serving plate and a fully iced cake.
Ingredients:
2-1/2 cups flour
1-1/2 cups sugar
1-1/2 t. soda
3/4 t. salt
1-1/2 cups buttermilk
1/2 cup margarine, softened
1/4 cup shortening
3 eggs
1-1/2 t. vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 T. grated orange peel
Directions:
Heat oven to 350 degrees.
Grease and flour 13" x 9" x 2" baking pan, or two 9-inch round layer pans, or three 8-inch round layer pans.
Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour batter into pans.
Bake 13" x 9" x 2" pan 45 - 50 minutes, or until a wooden pick inserted in the center comes out clean. Bake layers 30 - 35 minutes. Cool. Frost with Williamsburg Butter Frosting.
Williamsburg Butter FrostingRecipe from Betty Crocker's Cookbook (1969)
Ingredients:
1/2 cup soft butter or margarine
4-1/2 cups powdered sugar
4 - 5 T. orange-flavored liqueur or orange juice
1 T. grated orange peel
Blend butter and sugar. Stir in liqueur and orange peel. Beat until smooth.
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