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Photo: Jennifer Davick; Styling: Ralph Lee Anderson Photo by: Photo: Jennifer Davick; Styling: Ralph Lee Anderson

Lois' Dutch Sorghum Cake

Olin Hughes' wife, Lois, loved to cook with sorghum. Here, he shares one of her favorite recipes, to which we added a coffee glaze.

Southern Living OCTOBER 2012

  • Yield: Makes 2 (9-inch) square cakes
  • Hands-on: 25 Minutes
  • Total: 1 Hour, 50 Minutes


  • 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


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.


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Lois' Dutch Sorghum Cake Recipe