This “Sorry Cake” is a delightful, unexpected dessert that combines the brightness of fresh orange zest with the tart pop of cranberries and the crunch of pecans. The addition of shredded wheat cereal adds a unique, subtle texture that keeps the crumb incredibly moist and tender. It’s a perfect treat for holiday gatherings or cozy weekend afternoons. The rich, creamy orange-infused cream cheese frosting balances the fruitiness of the cake beautifully. Simple ingredients come together to create a sophisticated yet homey dessert that feels special without being complicated. Serve it as a centerpiece for dessert tables or enjoy a slice with your morning coffee for a sweet start to the day.
Goldy’s Sorry Cake
Description
This "Sorry Cake" is a delightful, unexpected dessert that combines the brightness of fresh orange zest with the tart pop of cranberries and the crunch of pecans. The addition of shredded wheat cereal adds a unique, subtle texture that keeps the crumb incredibly moist and tender. It's a perfect treat for holiday gatherings or cozy weekend afternoons. The rich, creamy orange-infused cream cheese frosting balances the fruitiness of the cake beautifully. Simple ingredients come together to create a sophisticated yet homey dessert that feels special without being complicated. Serve it as a centerpiece for dessert tables or enjoy a slice with your morning coffee for a sweet start to the day.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Butter three 8- or 9-inch round cake pans and line bottoms with parchment paper if desired.
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In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the vegetable shortening and unsalted butter together until smooth.
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Gradually add the sugar and beat until light and fluffy.
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Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
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Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
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Gently stir in the orange zest, broken shredded wheat cereal, quartered cranberries, and chopped pecans.
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In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form.
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Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the mixture.
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Divide the batter evenly among the prepared pans.
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Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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For the frosting, beat the softened cream cheese and butter until smooth and creamy.
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Gradually add the confectioner's sugar and orange juice, beating until smooth.
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Stir in the orange zest.
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Once cakes are completely cool, frost the tops and sides with the cream cheese frosting.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 702.0kcal
- % Daily Value *
- Total Fat 31.2g48%
- Saturated Fat 10.4g52%
- Cholesterol 0.0mg0%
- Sodium 2439.9mg102%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is inspired by a "Goldy Bear" mystery series setting in Aspen, Colorado. The "Sorry Cake" name likely refers to a quick-to-make dessert for unexpected guests.
Make sure to break the shredded wheat cereal into small pieces so it distributes evenly throughout the batter.
If fresh cranberries are unavailable, dried cranberries can be used as a substitute.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.
