HomeCake Sorry Cake

Sorry Cake

Posted in : Cake on by : Daphne


Cake:2 C. all-purpose flour3/4 tsp. baking soda1/2 tsp. salt1/2 C. solid vegetable shortening1/2 C. unsalted butter; (1 stick)1 2/3 C. sugar6 large eggs; separated1 C. buttermilk1 Tbsp. freshly grated orange zest2 C. shredded wheat cereal broken into shreds1 C. cranberries; quartered1/2 C. pecans; chopped1/4 tsp. cream of tartarFrosting:4 ounces package cream cheese softened1/4 C. unsalted butter; softened (1/2 stick)3 C. confectioners’ sugar1 Tbsp. fresh orange juice; approximately1 tsp. freshly grated orange zest


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.