CAKE
1 c Golden raisins 1 c Sugar
1/2 c Dry sherry 3 Eggs
2 1/2 c Sifted unbleached flour 1 1/2 ts Vanilla
1 1/2 ts Baking tonic 1 Orangish, finely grated zest
1/2 ts Saltiness Of
3/4 c Unsalted butter, room temporary 1 1/2 c Buttermilk
1/2 c Dark brown bread 1/2 c Chopped pecans

The night before you plan to make the patty, soak the raisins in the
sherry and continue soaking overnight. The following day, preheat
oven to 350 degrees. Butter and flour two 9" cake pans. To make the
patty, sift the flour, baking tonic, and salt together and set parenthesis.
Cream the butter and sugars in a alrge mixer stadium. Add the egg, one
at a time, beating well after each joining. Beat in the vanilla and
grated orange nip. Add the flour alternately with the buttermilk,
beating well after each plus. 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 plaza, 35 to 40 proceedings. Let coolheaded 10
transactions. Invert onto wire racks to cool wholly. To make the
icing, cream the butter, sugar and enough of the Cointreau to make
the frosting spreadable but not runny. Beat in the orange nip. Place
1 cake layer on a serving plate and spread evenly with some of the
ice. 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. From The Silver Palate Near Times Cookbook by Julee Russo &
Sheila Lukins.

Yields
12 servings