Ingredients

• 2 3/4 cups cake flour
• 1 1/2 cups white sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 cup butter, softened
• 1/4 cup shortening
• 1 1/2 cups buttermilk
• 3 eggs
• 1 cup golden raisins, chopped
• 1/2 cup chopped walnuts
• 1 tablespoon orange zest
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9 inch round cake pans, or three 8 inch round cake pans.
2. In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
3. Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.

Ingredients

    1 cup raisins, coarsely chopped
    1 1/2 cups all-purpose flour
    1 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1 teaspoon salt
    1/2 cup butter, softened
    1 cup white sugar
    1 teaspoon baking soda
    1 cup unsweetened applesauce

Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine raisins and flour. Add cinnamon, cloves and salt. Set aside.
    In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.
    Pour batter into a 9 inch square pan. Bake at 350 degrees F ( 175 degrees C) for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.

Ingredients

    1 (18.25 ounce) package devil's food cake mix
    1 (5.9 ounce) package instant chocolate pudding mix
    1 cup sour cream
    1 cup vegetable oil
    4 eggs
    1/2 cup warm water
    2 cups semisweet chocolate chips

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
    Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Ingredients

    1/2 cup butter
    1 1/2 cups white sugar
    1 egg
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup buttermilk
    2 cups rhubarb, chopped
    1 tablespoon all-purpose flour
    1/4 cup butter
    2 teaspoons ground cinnamon
    1 cup packed brown sugar

Directions

    In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
    In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
    Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
    Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
    Bake at 350 degrees F (175 degrees C) for 45 minutes.

Ingredients

    3 eggs
    3/4 cup buttermilk
    3/4 cup vegetable oil
    1 1/2 cups white sugar
    2 teaspoons vanilla extract
    2 teaspoons ground cinnamon
    1/4 teaspoon salt
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 cups shredded carrots
    1 cup flaked coconut
    1 cup chopped walnuts
    1 (8 ounce) can crushed pineapple with juice
    1 cup raisins

first Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
    In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
    In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
    In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
    Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
    Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
    Allow to cool for at least 20 minutes before serving yummy

Ingredients

    4 eggs
    1 1/4 cups vegetable oil
    2 cups white sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons ground cinnamon
    3 cups grated carrots
    1 cup chopped pecans
    
    1/2 cup butter, softened
    8 ounces cream cheese, softened
    4 cups confectioners' sugar
    1 teaspoon vanilla extract
    1 cup chopped pecans

first Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
    In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
    Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake good