Best 2 Lois Dutch Sorghum Cake Recipes
In the realm of delectable desserts, Lois' Dutch Sorghum Cake stands as a testament to the culinary artistry of the past. This scrumptious cake, rooted in tradition, boasts a moist and tender crumb, enveloped in a symphony of sweet sorghum molasses, warm spices, and a hint of tangy buttermilk. With its rich amber hue and alluring aroma, Lois' Dutch Sorghum Cake beckons taste buds to embark on a journey of pure indulgence. Whether you prefer a classic rendition or a variation infused with contemporary flavors, this article presents an array of recipes that cater to every palate. From the original Lois' Dutch Sorghum Cake recipe, handed down through generations, to a gluten-free adaptation and a tantalizing sorghum chocolate cake, these recipes offer a delightful exploration of this timeless treat.
Check out the recipes below so you can choose the best recipe for yourself!
AUNT ROSE'S SORGHUM CAKE
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. I tried to make this cake where we were staying, without my reading glasses, and accidentally used self-rising flour. Boy oh boy, did it rise! It dripped on the bottom of the oven made lots of smoke. Security men with fire extinguishers came running into our unit since we had thrown open the windows. We had a good laugh, but they just couldn't understand why I would want to bake a cake while on vacation. I just had purchased some locally made sorghum and this recipe jumped out at me since it used sorghum and did not need to be frosted. When made properly, this cake turned out fragrant, moist and delicious. Give it a try... but use all-purpose flour ;)
Provided by Kats Mom
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 257.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 266.2, Carbohydrate 44.9, Fiber 0.7, Sugar 27, Protein 2.5
LOIS' DUTCH SORGHUM CAKE
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
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
Tips:
- Use Fresh Ingredients: The quality of your ingredients will greatly impact the taste of your sorghum cake. Opt for fresh sorghum flour, buttermilk, and butter for the best results.
- Follow the Recipe Carefully: While it's okay to make minor adjustments, it's important to follow the recipe's instructions closely. This will ensure that your cake turns out properly.
- Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients until they are just combined, then stop.
- Bake the Cake Properly: The cake should be baked at the correct temperature and for the specified amount of time. Using an oven thermometer to ensure accurate temperature is recommended.
- Let the Cake Cool Completely: Before frosting or serving the cake, let it cool completely. This will help the cake to set properly and prevent it from falling apart.
Conclusion:
Lois' Dutch Sorghum Cake is a delicious and easy-to-make Southern classic. With its moist, tender crumb and sweet, molasses-like flavor, it is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a novice in the kitchen, this recipe is a great choice for your next dessert. So, gather your ingredients, preheat your oven, and let's get baking!
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