Ingredients:
Cake:
2 1/2 cups All-Purpose Flour (to make GF use King Arthur 1:1)
1 1/2 cups sugar
1 1/2 tsp baking soda
1/2 tsp Kosher salt
1 1/2 cups buttermilk
1/2 cup butter, softened
1/4 cup shortening
3 eggs
1 tsp vanilla
1 cup drained, crushed Dole® pineapple (1 lg can)
1/2 cup pecans or almonds, finely chopped (I used almonds)
1 Tbsp orange zest
Directions:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 pan or two 9 inch round cake pans.
- Cream the sugar, butter and shortening.
- Add the eggs, zest and vanilla.
- Combine the dry ingredients, alternate with the buttermilk.
- Add the nuts and fruit.
- Pour into pan(s).
- Bake until wooden pick comes out clean, 13 x 9 pan - 40-45 minutes, layers - 30-35 minutes.
- Cool then frost with Williamsburg Frosting.
Williamsburg Butter Frosting*
1/3 cup butter
3 cups confectioner's sugar (10X sugar)
3-4 tbsp orange juice
2 tsp orange zest
Blend butter and sugar.
Stir in juice and orange zest.
Beat until smooth.