Orange Sherry Layer Cake

 Orange Sherry Layer Cake

12 oz. (3 sticks) butter

2 1/2 C. plus 2 T. sugar

6 large eggs

1 T. vanilla

3 T. grated orange peel (1 large orange)

1 1/4 C. golden raisins

3/4 C. walnut pieces

5 C. plus 2 T. flour

2 1/2 t. baking soda

1 1/2 t. salt

3 C. buttermilk

2 T. cream sherry

Cream butter and sugar until light and fluffy.

Sift dry ingredients together. Mix eggs and vanilla and orange peel together. Add egg mixture and dry ingredients to creamed butter and sugar. Beat 1 minute to develop the structure of the cake, scraping sides of bowl.

Slowly add buttermilk and sherry, mixing about 20 seconds after ingredients are mixed together. Line bottoms of three 9-inch cake pans with parchment paper. Do not grease or butter sides of pans. Bake at 325°F. for 65 minutes (check along the way) or until top springs back when lightly touched and a toothpick poked in the center comes out clean.


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