Lois' Dutch Sorghum Cake

Hannah Baisdon

By
@hbaisdon

I don't care for Sorghum but this cake sounds good with the coffee glaze

Rating:
★★★★★ 1 vote
Comments:
Prep:
25 Min
Cook:
1 Hr 50 Min

Ingredients

1 c
sugar
1 c
shortening
1 c
sorghum syrup
3 large
eggs
3 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
ground ginger
1 tsp
ground cinnamon
1 c
buttermilk
1 c
raisins
1 c
chopped dates
1 c
chopped toasted pecans
coffee glaze

Step-By-Step

1Preheat oven to 325. Beat sugar and shortening at medium speed with a mixer until fluffy. Stop mixer and add sorghum; beat just until blended. Add eggs 1 at a time until blended after each addition.
2Combine dry ingredients alternate with buttermilk. Stir in pecans, rasins and dates. Spoon onto 2 greased 9 inch square pans. Bake at 325 for 32-37 minutes or until a toothpick comes out clean. Cool completely before topping with the coffee glaze.
3Whisk together 1 cup powdered sugar and 1 1/2 Tablespoons of strong coffee until smooth. Makes about 1/3 cup

About this Recipe

Course/Dish: Cakes