Sorry Cake

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	Flour
1/4 teaspoon	1.3ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Shortening
1/2 cup	99g / 3.5oz	Butter - sweet
1 2/3 cups	329g / 11oz	Sugar
6 cups	1188g / 41oz	Egg - separated (large)
1 cup	237ml	Buttermilk
1 tablespoon	15ml	Orange zest - grated
2 cups	474ml	Shredded wheat - broken into
1 cup	93g / 3.3oz	Cranberries - quartered
1/2 cup	73g / 2.6oz	Pecans - chopped
1/4 teaspoon	1.3ml	Cream of tartar
		Frosting
4 oz	113g	Cream cheese - softened
1/4 cup	49g / 1.7oz	Butter - sweet, softened
3 cups	594g / 20oz	Sugar - confectioners
1 tablespoon	15ml	Orange juice
1 teaspoon	5ml	Orange zest - grated

Recipe Instructions

Preheat oven to 350F.

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. 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 three greased 8" or 9" round cake pans.

Bake for 25 35 minutes, or until a toothpick tests clean.

Cool on wire rack.

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.

Source:
*The Cereal Murders* Diane Mott Davidson

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