Williamsburg Orange-Sherry Cake

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1 1⁄2 hours 1 9-inch cake Print RecipeEmail Recipe


1cupgolden raisins
1⁄2cupdry sherry
2 1⁄2cupall-purpose flour
1 1⁄2teaspoonbaking soda
3⁄4cupunsalted butter (room temperature)
1⁄2cupdark brown sugar
1cupgranulated sugar
3 eggs
1 1⁄2teaspoonvanilla extract
1 orange zested (finely grated)
1 1⁄2cupbuttermilk
1⁄2cuppecans (chopped)
  orange cake frosting
  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, heat the oven to 350°F. Butter and flour two 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 mixer 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 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 to 40 minutes.

Let cool 10 minutes. Invert onto wire racks to cool completely.

Make orange cake frosting.

Place one 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 top of the cake with orange slices and pecan halves.


Preparation time does not include cooling time for the cake, or soaking time for the raisins.

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