ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lois' Dutch Sorghum Cake

Photo: Jennifer Davick; Styling: Ralph Lee Anderson
Hands-on time 25 mins
Total time 1 hr, 50 mins
Yield Makes 2 (9-inch) square cakes
Olin Hughes' wife, Lois, loved to cook with sorghum. Here, he shares one of her favorite recipes, to which we added a coffee glaze.

Ingredients

  • 1 cup sugar
  • 1 cup shortening
  • 1 cup sorghum syrup
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1 cup raisins
  • 1 cup chopped dates
  • 1 cup chopped pecans, toasted
  • Coffee Glaze

How to Make It

  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, beating until blended after each addition.

  2. Combine flour and next 4 ingredients; gradually add to sugar mixture alternately with buttermilk. (Begin and end with flour mixture.) Beat at low speed just until blended after each addition. Stir in raisins, dates, and pecans. Spoon into 2 greased and floured 9-inch square pans.

  3. Bake at 325° for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 45 minutes). Drizzle each cake with Coffee Glaze.