2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1/2 c Vegetable shortening —
Solid
1/2 c Unsalted butter
1 2/3 c Sugar
6 lg Eggs — separated
1 c Buttermilk
1 tb Orange zest — freshly
Grated
2 c Shredded wheat=AE — broken
1 c Cranberries — quartered
1/2 c Chopped pecans
1/4 ts Cream of tartar
CREAM CHEESE FROSTING–
4 oz Cream cheese — softened
1/4 c Unsalted butter — softened
3 c Confectioner’s sugar
1 tb Fresh orange juice —
Approximately
1 ts Orange zest — freshly
Grated
Set oven to 350F. Three buttered 8- or 9-inch round cake pans.
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, beginnng and ending with the flour mixture. Stir in the
orange zest, cereal (broken into shreds), 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
the 3 prepared pans.
Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted
in the center comes out clean. Cool on racks.
To make the frosting, beat the cream cheese with the butter until well
combined. Gradually add the sugar and orange juice; beat until creamy
and smooth. Stir in the orange zest. Frost the tops and sides of the
cake.
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NOTES : A Goldy Bear mystery set in Aspen, Colorado. “Chop mountains
of cranberries and pecans” for the orange scented cake with strands of
shredded wheat.
Yields
16 Servings