Goldy'S Sorry Cake Recipe

Name: Goldy'S Sorry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Set oven to 350u00b0F
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.

2244

kcal

Calories

116

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup vegetable shortening (solid), and more.

Yes, Goldy'S Sorry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Goldy'S Sorry Cake

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