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Friday, April 17, 2015

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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