Thursday, May 22, 2014

Sorghum Spice Cake

After receiving a bottle of sorghum from my grandparents, I pondered what to do.  I had never heard of or used sorghum before so I did what any person would do--I googled recipes.  I found that sorghum can be used in the place of honey or molasses in most cases.  I knew when I came across this recipe for a spice cake with sorghum, I had to try it because my family and I LOVE spice cake (it doesn't even have to be fall).  Sure enough, I've made it twice for family dinners, and both times, I have went home with a slice or none at all!

Sorghum Spice Cake
 {Sorghum Spice Cake}

Sorghum--like smoked honeyKY ProudSorghum
 {I used KY Proud sorghum for this recipe.  I had to taste it just plain, and I can only liken it to smoked honey}
adding sorghum to cake batter
 {Adding the sorghum to the cake batter}

uncooked Sorghum Spice Cake
 {Getting ready to bake}

Sorghum Spice Cake
 {The center was still jiggly when I pulled it out, but don't worry!  It will set up!}

Sorghum Spice Cake attack
 {The poor cake was attacked before I could snap a picture!}

One year ago:  Scones

Sorghum Spice Cake
from Epicurious

Prep time: 15 minutes
Cook time: 50 minutes

1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature, divided
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 ginger
1/4 teaspoon ground nutmeg
1/2 cup sorghum syrup
2 large eggs
1 cup buttermilk
  1. Preheat oven to 325°F. 
  2. Spray a spring-form pan with non-stick spray and add flour.   Rotate pan with flour in it until the bottom and sides are covered with flour.  Shake the excess out.
  3. 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. 
  4. Sift remaining 2 cups flour and remaining dry ingredients into a large bowl. 
  5. Using an electric mixer at medium speed, beat 1 cup butter, 1 cup sugar, and sorghum in another large bowl, occasionally scraping down sides, until smooth, 2-3 minutes. 
  6. Add eggs; beat until light and fluffy, 3-4 minutes. 
  7. Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. 
  8. Pour batter into prepared pan.
  9. Bake cake until top looks just set, about 30 minutes. 
  10. Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25-30 minutes longer.  This cake didn't look done as the center still jiggled, but it is done if the tester comes out clean.
  11. Transfer to a wire rack and let cake cool in pan. Remove pan sides. 
  12. Serve alone or with ice cream. 
Do you try new ingredients either on purpose or by accident?  Hopefully, you get some ideas from this blog!  As always, if you have something you just don't know what to do with, send me an email (, and I will respond with some ideas!

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