CAKE:

1 c. golden raisins
1/2 c. dry sherry
2 1/2 c. sifted unbleached flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter at room temperature
1/2 c. dark brown sugar
1 c. granulated sugar
3 eggs
1 1/2 tsp. vanilla extract
Finely grated zest of 1 orange
1 1/2 c. buttermilk
1/2 c. chopped pecans

FROSTING:

1/2 c. unsalted butter at room temperature
1 lb. confectioners sugar
4-5 tbsp. Cointreau or other orange liqueur
2 tbsp. finely grated orange zest
Orange slices and pecan halves for garnish

The night before you plan to make the cake, soak the raisins in the sherry and continue soaking overnight. The following day, preheat oven to 350 degrees. Butter and flour 2 (9-inch) cake pans.

To make the cake, sift the flour, baking soda, and salt together and set aside. Cream the butter and sugars in a large mixing bowl. Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla and grated orange zest. Add the flour alternately with the buttermilk, beating well after each addition. Stir in the pecans and raisins with sherry.

Pour the batter into the prepared pans. Bake until the cake begins to pull away from the edge of the pan and springs back when lightly touched in the center, 35-40 minutes. Let cool 10 minutes. Invert onto wire racks to cool completely.

To make the frosting, cream the butter, sugar and enough of the Cointreau to make the frosting spreadable but not runny. Beat in the orange zest.

Place 1 cake layer on a serving plate and spread evenly with some of the frosting. Top with the second layer and frost the top and side of the cake. Decorate the top of the cake with orange slices and pecan halves. Makes 12 portions.