Goldy's Sorry Cake
Yield
3 cakesPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
solid |
*
|
| ½ | cup |
butter, unsalted
|
|
| 1 ⅔ | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
orange zest
freshly grated |
|
| 2 | cups |
shredded wheat cereal
broken |
* |
| 1 | cup |
cranberries
quartered |
|
| ½ | cup |
pecans
chopped |
|
| ¼ | teaspoon |
cream of tartar
|
|
| Cream cheese frosting | |||
| 4 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter, unsalted
softened |
|
| 3 | cups |
powdered sugar
|
|
| 1 | tablespoon |
orange juice
fresh, approximately |
|
| 1 | teaspoon |
orange zest
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
solid |
*
|
| 118 | ml |
butter, unsalted
|
|
| 394 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
orange zest
freshly grated |
|
| 473 | ml |
shredded wheat cereal
broken |
* |
| 237 | ml |
cranberries
quartered |
|
| 118 | ml |
pecans
chopped |
|
| 1.3 | ml |
cream of tartar
|
|
| Cream cheese frosting | |||
| 115.6 | ml/g |
cream cheese
softened |
|
| 59 | ml |
butter, unsalted
softened |
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 15 | ml |
orange juice
fresh, approximately |
|
| 5 | ml |
orange zest
freshly grated |
|
Directions
Set oven to 350℉ (180℃).
Three buttered 8- or 9-inch round cake pans.
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, beginnng and ending with the flour mixture.
Stir in the orange zest, cereal (broken into shreds), 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 the 3 prepared pans.
Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
Cool on racks.
To make the frosting, beat the cream cheese with the butter until well combined.
Gradually add the sugar and orange juice; beat until creamy and smooth.
Stir in the orange zest.
Frost the tops and sides of the cake.
