CAKE:

1 c. golden raisins
1/2 c. dry sherry
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, 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 stick unsalted butter, room temperature
1 lb. confectioners' sugar
4-5 tbsp. Cointreau or orange juice
2 tbsp. finely grated orange zest
Orange slices & pecan halves for garnish

Soak the raisins in sherry overnight. Next day, preheat oven to 350 degrees. Butter and flour 2 (9") cake pans. Combine flour, baking soda and salt. 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 edges of the pans and springs back when lightly touched in the center, 30 to 35 minutes. Let cool 10 minutes. Invert onto wire racks to cool completely.

To make 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 sides of the cake. Decorate the top of the cake with orange slices and pecan halves.