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This cake is incredibly moist. The directions took me by surprise, but it is a very old recipe. Use you own judgement or follow my revised directions at the bottom. My family went to visit my (Great) Uncle Perry in Virginia every summer, and we went to Williamsburg, Virginia as often as we could while there! For me anything that has Williamsburg in the title has to be awesome! 🙂
2 1/2 cups All-Purpose Flour
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
1/2 cup pecans or almonds, finely chopped (I used almonds)
1 tbsp orange zest
Williamsburg Butter Frosting*
Preheat oven to 350 degrees.
Measure all ingredients into a large mixer bowl.*** Blend for 1/2 a minute on low speed, scraping down the sides of the bowl. Beat 2-3 minutes on high, scraping down the sides of the bowl. Pour into 2 - 9 inch greased and floured cake pans. (I made this one in a 9x13 pan.) Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack and frost cake.
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.
*** The directions threw me, but the recipe is very old. I followed my own directions that I was taught in making cakes... I creamed the sugar, butter and shortening. I added the eggs, zest and vanilla. I combined the dry ingredients, and added alternating with the buttermilk. Lastly, I added the nuts and fruit.
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