Goldy's Sorry Cake
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- Servings: 16
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening (solid)
- 1/2 cup unsalted butter
- 1 2/3 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)
- 1/2 cup pecans (chopped)
- 1/4 teaspoon cream of tartar
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3 cups confectioners' sugar
- 1 tablespoon fresh orange juice (approx)
- 1 teaspoon orange zest (freshly grated)
Recipe
- 1 set oven to 350°f
- 2 butter three 8- or 9-inch round cake pans.
- 3 for the cake --
- 4 sift together the flour, baking soda, and salt.
- 5 beat the shortening with the butter until well combined.
- 6 cream in the sugar and beat until fluffy and light.
- 7 beat in the egg yolks one at a time until well combined.
- 8 add the flour mixture alternately with the buttermilk, begining and ending with the flour mixture.
- 9 stir in the orange zest, cereal, cranberries, and pecans.
- 10 beat the cream of tartar into the egg whites and continue beating until stiff.
- 11 gently fold the whites into the cake batter.
- 12 pour into the 3 prepared pans.
- 13 bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
- 14 cool on racks.
- 15 for the frosting --
- 16 beat the cream cheese with the butter until well combined.
- 17 gradually add the sugar and orange juice, beating until creamy and smooth.
- 18 stir in the orange zest.
- 19 frost the tops and sides of the cake.
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