Williamsburg Orange Cake - The Local Palate

Ingredients

• Butter (or shortening) and flour for prepping the pans
• ½ cup unsalted butter at room temperature
• ½ cup vegetable shortening
• 1½ cups granulated sugar
• 4 large eggs
• 3½ cups cake flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1½ cups buttermilk
• 1 medium orange
• 1 cup raisins
• ¼ cup sherry*
• 1 cup finely chopped pecans, toasted
• 1 strip orange zest, cut into 3 or 4 matchstick pieces
• *Use an Amontillado (medium) or cream (sweet) sherry
• ½ cup unsalted butter
• 3 cups powdered sugar
• ¼ cup store-bought or freshly squeezed from approximately 2 medium oranges
• 1 teaspoon grated orange zest (optional)
• Dash salt