GOLDY'S SORRY CAKE

Goldy's Sorry Cake image

Provided by kittycatnap

Categories Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 18

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)

Steps:

Set oven to 350°F
Butter three 8- or 9-inch round cake pans.
FOR 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, begining and ending with the flour mixture.
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 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.
FOR THE FROSTING --
Beat the cream cheese with the butter until well combined.
Gradually add the sugar and orange juice, beating until creamy and smooth.
Stir in the orange zest.
Frost the tops and sides of the cake.