Sorry Cake
Yield
16 servingsPrep
15 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
butter
sweet |
|
| 1 ⅔ | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | cups |
shredded wheat cereal
broken into shreds |
* |
| 1 | cup |
cranberries
quartered |
|
| ½ | cup |
pecans
chopped |
|
| ¼ | teaspoon |
cream of tartar
|
|
| Frosting | |||
| 4 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter
sweet, softened |
|
| 3 | cups |
sugar
confectioners |
|
| 1 | tablespoon |
orange juice
|
|
| 1 | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
butter
sweet |
|
| 394 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
orange zest
grated |
|
| 473 | ml |
shredded wheat cereal
broken into shreds |
* |
| 237 | ml |
cranberries
quartered |
|
| 118 | ml |
pecans
chopped |
|
| 1.3 | ml |
cream of tartar
|
|
| Frosting | |||
| 115.6 | ml/g |
cream cheese
softened |
|
| 59 | ml |
butter
sweet, softened |
|
| 7.1E+2 | ml |
sugar
confectioners |
|
| 15 | ml |
orange juice
|
|
| 5 | ml |
orange zest
grated |
|
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.
