Sorry Cake
Submitted by rfbhf
A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.
YIELD
16 servingsPREP
15 minCOOK
35 minREADY
60 minNobody knows exactly why it’s called Sorry Cake, but after one slice, the only thing you’ll be sorry about is not making it sooner.
This three-layer showstopper has a surprisingly complex batter: butter and shortening creamed with sugar, separated eggs (yolks in the batter, whites whipped stiff and folded in), buttermilk for tang, and a trio of mix-ins that make it truly unusual. Quartered cranberries, chopped pecans, and shredded wheat cereal broken into shreds all go into the batter.
The shredded wheat adds a subtle, wheaty texture unlike anything you’ve tasted in a cake before. Orange zest brightens the whole thing.
The cream cheese frosting is spiked with orange juice and more zest, creating a citrusy, tangy coating that plays off the cranberry tartness inside.
Baker’s Tips
- Beat the egg whites with cream of tartar until truly stiff, then fold them in gently. This is what gives the cake its light, airy crumb.
- Quarter the cranberries so they distribute evenly and don’t sink to the bottom of the batter.
- Let the layers cool completely before frosting. Cream cheese frosting slides right off a warm cake.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
To make the cake, sift together the flour, baking soda and salt.
Beat the shortening with the butter until well combined.
Cream in the sugar and beat until fluffy and light.
Beat in the egg yolks one at a time until well combined.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
Stir in the orange zest, cereal, cranberries, and pecans.
Beat the cream of tartar into the egg whites and continue beating until stiff.
Gently fold the whites into the cake batter.
Pour into three greased 8 or 9 inch round cake pans.
Bake for 25 to 35 minutes, or until a toothpick tests clean.
Cool on wire rack.
Frosting: Beat the cream cheese with the butter until well combined.
Gradually add the confectioners’ sugar and orange juice; beat until creamy and smooth.
Stir in the orange zest.
Frost the tops and sides of the cake.
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