Williamsburg Orange Cake

• 2½ cups (325 gm) cake and pastry flour
• 1½ 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
• 1½ tsp (8 ml) vanilla extract
• 1½ cups (375 ml) milk
• 1 tbsp (15 ml) grated orange zest

• Orange Butter Frosting
• Additional grated orange peel to decorate

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.