Lois' Dutch Sorghum Cake Recipe

Name: Lois' Dutch Sorghum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0. 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 325u00b0 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.

1229

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sugar, 1 cup shortening, 1 cup sorghum syrup, 3 large eggs, and more.

Yes, Lois' Dutch Sorghum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lois' Dutch Sorghum Cake

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