Lois' Dutch Sorghum Cake
By
Hannah Baisdon
@hbaisdon
1
Ingredients
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1 csugar
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1 cshortening
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1 csorghum syrup
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3 largeeggs
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3 call purpose flour
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1 tspbaking soda
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1 tspbaking powder
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1 tspground ginger
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1 tspground cinnamon
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1 cbuttermilk
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1 craisins
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1 cchopped dates
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1 cchopped toasted pecans
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·coffee glaze
How to Make Lois' Dutch Sorghum Cake
- Preheat 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.
- Combine 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.
- Whisk together 1 cup powdered sugar and 1 1/2 Tablespoons of strong coffee until smooth. Makes about 1/3 cup