2 cups plain flour 1.67 cups sugar 1/2 cup unsalted butter 3/4 tsp baking soda 1 cup buttermilk 1/2 tsp salt 1 tblsp fresh grated orange zest 1 cup cranberries, quartered 6 large eggs, separated 1/2 cup copha 2 cups shredded wheat cereal, shredded 1/2 cup chopped pecans 1/4 tsp cream of tartar
Preheat the oven to 180°C.
Sift together the flour, baking soda and salt. Beat the copha 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 alternatively with the buttermilk, beginning and ending with the flour mixture. stir in the orange zest, cereal, cranberries and pacans.
Beat the cream of tartar into the egg whites and contue beating until stiff. Gently fold the whites into the cake batter. Pour into three buttered 8 or 9 inch round cake pans.
Bake for 25-35 minutes, or until they test clean with a cake skewer. Cool on a rack
4 oz packaged cream cheese 3 cups icing sugar /4 cup unsalted butter, softened 1 tblsp fresh orange juice 1 tsp fresh grated orange zest
Beat the cream cheese with the butter until well combined. Gradually add the icing sugar and orange juice; beat until creamy and smooth. Stir in the orange zest.
Frost the tops and sides of the cakes.