Cake:

1 stick butter, softened
1/4 c. vegetable shortening
1 1/2 c. granulated sugar
3 eggs
2 1/2 c. sifted flour
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1 1/2 tsp. vanilla
1 c. golden raisins, coarsely chopped
1 c. finely chopped nuts
1 tbsp. grated orange peel

Cream butter, shortening and sugar, add eggs one at a time. Add flour, sugar, salt, buttermilk and vanilla. Blend for 30 seconds with mixer at low speed, scraping side of bowl constantly, switch to high speed and beat for 3 minutes. Add raisins, nuts and peel, stirring with a spoon. Pour into 3 greased and floured 8 inch pans.

Bake in a preheated 350°F oven for 30 to 35 minutes, or a wooden pick comes out clean. Remove from oven and let set a few minutes, then turn out on racks to cool. When thoroughly cool, frost with orange buttercream frosting.

Orange Buttercream Frosting:

1 stick butter, softened
4 1/2 c. powdered sugar
4 or 5 tbsp. orange juice
1 tbsp. grated orange peel

Cream butter and sugar well, add orange juice as needed for spreading consistency. Beat until smooth then add orange peel.