Sorry Cake
Ingredients
Cake:
2 C. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 C. solid vegetable shortening
1/2 C. unsalted butter; (1 stick)
1 2/3 C. sugar
6 large eggs; separated
1 C. buttermilk
1 Tbsp. freshly grated orange zest
2 C. shredded wheat cereal broken into shreds
1 C. cranberries; quartered
1/2 C. pecans; chopped
1/4 tsp. cream of tartar
Frosting:
4 ounces package cream cheese softened
1/4 C. unsalted butter; softened (1/2 stick)
3 C. confectioners’ sugar
1 Tbsp. fresh orange juice; approximately
1 tsp. freshly grated orange zest
Cooking Instructions
Preheat oven to 350 degrees. To make 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, beginning 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 3 buttered 8 or 9-inch round cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack. To make the frosting, beat the cream cheese with the butter until well combined. Gradually add the confectioners’ sugar and orange juice; beat until creamy and smooth. Stir in the orange zest. Frost the tops and sides of the cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)