Sherry and Buttercream Frosting
1 lb. soft butter
1 lb. powdered sugar
5 or 6 T. cream sherry
Beat sugar and butter together and add 5 or 6 tablespoons cream sherry as needed
for spreading consistency.
When cake is cool, frost between layers and top and sides of cake.
Makes 3 layers.
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.