Title: Williamsburg Lodge Orange Wine Cake
Categories: Dessert
Yield: 1 Cake

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

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