Best Sorghum Spice Cake Recipes

Sorghum Spice Cake image

Provided by Martha Stewart

Yield Makes two 8-inch cakes

Number Of Ingredients 12

1 cup brewed coffee
1 cup sorghum molasses
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter
3/4 cup dark brown sugar
2 large eggs, lightly beaten

Steps:

Heat oven to 350 degrees. Butter and flour two 8-inch round cake pans and set aside. In a small saucepan, bring coffee just to a boil and stir in molasses and baking soda. Set aside. In a large bowl, sift together flour, spices, salt, and baking powder.
In another bowl, cream butter and sugar until fluffy. Beat in coffee-molasses mixture until well combined. Beat in flour mixture. Add eggs and mix well.
Divide batter between pans and bake for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack to cool completely. Serve with Corn Ice Cream.

Sorghum Spice Cake image

Provided by Chris Hastings

Yield Makes 10 to 12 servings

Number Of Ingredients 15

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, divided, plus more for pan
2 cups plus 1/4 cup all-purpose flour, divided, plus more for pan
1 1/4 cups sugar, divided
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup sorghum syrup
2 large eggs
1 cup buttermilk
Rum raisin ice cream
Special Equipment
A 9"-diameter springform pan with 2 3/4"-high sides

Steps:

Preheat oven to 325°F. Butter and flour springform pan. Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl. Using your fingertips, rub together until mixture is crumbly; set topping aside. Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl. Using an electric mixer at low speed, beat 1 cup butter, 1 cup sugar, and sorghum in another large bowl, occasionally scraping down sides, until smooth, 2-3 minutes. Add eggs; beat until light and fluffy, 3-4 minutes. Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan.
Bake cake until top looks just set, about 40 minutes.
Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25-30 minutes longer. Transfer to a wire rack and let cake cool in pan. Remove pan sides.
Cut into wedges; serve with ice cream.