LOIS' DUTCH SORGHUM CAKE

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Lois' Dutch Sorghum Cake image

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

Provided by Hannah Baisdon

Categories     Cakes

Time 2h15m

Number Of Ingredients 14

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

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

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