SORGHUM CAKE WITH CINNAMON SAUCE
Steps:
- Cream together the sugar and butter or margarine. Add egg, and beat well. Mix in molasses. Add remaining ingredients and mix well.
- Pour into 9 inch sprayed pan. Bake in preheated 350 degree oven for 55-60 minutes.
- Cool and serve.
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
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
GLUTEN FREE SORGHUM CAKE
Make and share this Gluten Free Sorghum Cake recipe from Food.com.
Provided by Bob-O
Categories Quick Breads
Time 1h15m
Yield 2 loafs, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix all dry ingredients in a large mixing bowl.
- In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl.
- Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute.
- You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.
Nutrition Facts : Calories 400.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 93, Sodium 423.1, Carbohydrate 52.8, Sugar 51.9, Protein 3.2
THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)
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 and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)
Provided by Kats Mom
Categories < 60 Mins
Time 45m
Yield 1 three layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
- In a large bowl, cream the sugar and butter together.
- Mix in egg yolks, then eggs, one at a time, beating well after each.
- Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
- Blend buttermilk and the flour alternately into the mixture in the large bowl.
- Pour batter into the greased cake pans.
- Bake for 20-25 minutes.
- Let cool before frosting.
- OPTIONAL ICING: Beat the egg whites to a stiff froth.
- Beat in the powdered 10x sugar and vanilla extract.
- Frost between layers.
- Refrigerate leftovers.
Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6
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