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 tsp. baking soda
1/2 tsp. salt
2 tsp. orange extract
1 tbsp. orange rind, grated
1 c. raisins, finely chopped
1 c. pecans, finely chopped
Sherry Frosting (below)

Preheat the oven to 350 degrees. Lightly grease and flour 2 (9") round or 3 (8") round cake pans.

Cream the butter, shortening and sugar. Gradually beat in the eggs and buttermilk alternately with the sifted dry ingredients. Add the orange extract and orange rind.

Scrape down the bowl occasionally and mix until smooth. Dredge the chopped raisins in 1/4 cup of flour. Add the raisins and pecans to the mixture. Pour the batter into the prepared pans.

Bake at 350 degrees for 30 minutes for 9" layers, 35 minutes for 8" layers, or until the cake tests done.

Remove from the oven and cool 5 minutes in the pans. Turn out on cooling racks and finish cooling. Frost with Sherry Frosting.

SHERRY FROSTING:

1/4 c. butter
2 3/4 c. confectioners' sugar
1/4 c. orange juice
1/2 tsp. grated orange rind
1 tbsp. sherry wine

Cream butter; add remaining ingredients. Blend. If too thin add more sugar.