Gingerbread Cake with Sorghum Molasses

3 Dec




This cake is based on a classic dessert that SAVEUR contributing writer Shane Mitchell found in a collection of recipes belonging to her great-aunt Fanny Lee Seabrook. Sorghum gives the cake a lighter texture than molasses does.

2 tbsp. vegetable shortening, at room temperature
2 1/2 cups plus 1 tsp. all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
16 tbsp. unsalted butter, at room temperature
2/3 cup dark brown sugar
1 cup sweet sorghum syrup or unsulfured molasses
4 tbsp. grated, peeled fresh ginger
2 tsp. baking soda
2 eggs, lightly beaten
Rich Caramel Icing

1. Preheat oven to 350°. Using a pastry brush, grease a nonstick 10 1/2-cup bundt pan with shortening and dust with 1 tsp. of the flour, tapping out excess. Sift remaining flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt together into a bowl and set aside.

2. Put butter into a mixing bowl and beat with an electric mixer on high speed until fluffy. Add sugar and beat well. Add sorghum or molasses and grated ginger and beat well. Add one-third of the flour mixture at a time, folding in thoroughly after each addition. Dissolve baking soda in 1 cup boiling water and beat into flour mixture on medium speed, then beat in eggs, one at a time.

3. Pour batter into prepared pan, smoothing out top. Bake until toothpick inserted into center of cake comes out clean, about 40 minutes.

4. Let cake cool completely in pan on a cooling rack, then invert onto a cake plate. Serve as is or glazed with Rich Caramel Icing.

NOTE: For a great sorghum source, contact our new friends at the Muddy Pond Sorghum Mill in Monterey, Tennessee. They can be reached at 931 445-3589 or via snail mail at 4064 Muddy Pond Road, Monterey, TN 38574. The Guenther family will take good care of you.

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