Williamsburg Orange Wine Cake
Source: With Great Gusto by The Junior League of Youngstown, Ohio

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 Tablespoons grated orange rind
1 cup raisins
1/2 cup chopped walnuts
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 1/2 teaspoons cream sherry

Frosting:
1/2 cup butter, softened
1 1/2 cups powdered sugar
4 teaspoon cream sherry

Preheat oven to 350 degrees F.

In large bowl, cream butter well. Gradually add sugar and continue creaming until light and fluffy. Beat in eggs. Add vanilla, orange rind, raisins and nuts. Mix well.

In separate bowl, combine flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Beat for 1 minute after final addition. Pour evenly into greased and floured 9x13 pan.

Bake for 25 minutes. Cool. Brush with 2 1/2 teaspoons cream sherry.

For frosting, cream butter until fluffy. Add sugar, continuing to beat. Add sherry; beat until smooth and creamy. Frost cooled cake.

Yields 12 servings.