Best Aunt Roses Sorghum Cake Recipes

GLUTEN FREE SORGHUM CAKE

Steps:

• Mix all dry ingredients in a large mixing bowl.
• In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl.
• Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute.
• You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.

LOIS' DUTCH SORGHUM CAKE

Steps:

• 1. 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.
• 2. 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.
• 3. Whisk together 1 cup powdered sugar and 1 1/2 Tablespoons of strong coffee until smooth. Makes about 1/3 cup

AUNT BILL'S BROWN CANDY

Steps:

• Butter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.
• Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.
• Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla.
• Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.