CAKE
1/2 c Butter
1/2 c Shortening
1 1/2 c Sugar
4 Eggs
1 1/2 c Buttermilk
3 1/2 c Sifted cake flour, divided
2 ts Baking soda
1/2 ts Salt
2 ts Orange extract
1 tb Orange rind, grated
1 c Raisins, finely chopped
1 c Pecans, finely chopped
-SHERRY FROSTING-
1/4 c Butter
2 1/2 c **Up To**
3 c Sifted confectioners sugar
1/4 c Orange juice
1/2 ts Orange flavoring
ds Salt
1/2 ts Orange rind, grated
Dry sherry (to get right
Consistency)
Preheat oven to 350
Lightly grease and flour two 9 inch or three 8 inch round cake pans.
Save out 1/4 cup of the flour for later.
Cream the butter, shortening and sugar. Gradually beat in the eggs
and buttermilk alternately with the dry ingredients. Add the extract
and orange rind. Scrape down the bowl and mix until smooth.
Dredge the chopped raisins in that 1/4 cup of flour. Add this and the
pecans to the mixture.
Pour into prepared pans.
Bake for 30 mins for 9 inch layers, 35 mins for 8 inch layers or
until cake tests done.
Remove from the oven and cool five minutes, then turn out on racks to
finish cooling. When cool frost with:
Sherry Frosting: (For two layer cake)
Cream butter and the remaining ingredients except the sherry. Add the
sherry, approximately one teaspoon at a time to make the frosting a
spreading consistency. If the frosting is too thin, add more sugar or
refrigerate it.
For a three layer cake – double the recipe above.
Williamsburg Book == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
1 cake