Sorry Cake

Course : Cakes
Serves: 14
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2 Cups All-Purpose Flour
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Solid Vegetable Shortening
1/2 Cup Unsalted Butter
1 2/3 Cups Sugar
6 Large Egg -- Separated
1 cup Buttermilk
1 Tablespoon Orange Zest -- Grated
2 Cups Shredded Wheat -- Broken
1 cup Cranberries -- Quartered
1/2 Cup Pecans -- Chopped
1/4 Teaspoon Cream Of Tartar
8 Ounces Cream Cheese -- Softened
1/4 Cup Unsalted Butter -- Softened
3 Cups Cconfectioners Sugar
1 Tablespoon Orange Juice, Fresh
1 Teaspoon Orange Zest -- Grated

Preparation / Directions:

Preheat the oven to 350 degrees. To make the cake, sift together the flour= ,=20 baking soda, and salt. Beat the shortening with the butter until well=20 combined. Cream in the sugar and beat until fluffy and light. Beat in the=20 egg yolks one at a time until well combined. Add the flour mixture=20 alternately with the buttermilk, beginning and ending with the flour mixture= .=20 Stir in the orange zest, cereal, cranberries, and pecans. Beat the cream o= f=20 tartar into the egg whites and continue beating until stiff. Gently fold th= e=20 whites into the cake batter. Pour into 3 buttered 8 or 9 inch round cake=20 pans. Bake for 25 to 35 minutes, unti la toothpick inserted in the center=20 comes out clean. Cool on a rack.=20 To make the frosting, beat the cream cheese with the butter until well=20 combined.. Gradually add the confectioners' sugar and orange juice; beat=20 until creamy and smooth. Stir in the orange zest. Frost the tops and sides=20 of the cake. =


Nutritional Information:

337 Calories (kcal); 18g Total Fat; (46% calories from fat); 6g Protein; 40g Carbohydrate; 116mg Cholesterol; 167mg Sodium

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