Lois Dutch Sorghum Cake Recipes

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

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.

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 9" baking pan.
• Cream the sugar and butter together.
• Add sorghum and mix.
• Sift together flour, baking soda and cinnamon in another bowl.
• Stir dry ingredients into the creamed mixture.
• Stir the boiling water into the batter; it will foam up.
• Bake about 45 minutes or until it springs back after being pressed lightly.