Cross Orchards Old Fashioned Sorghum Cake
A rich, moist old-fashioned sorghum cake with warm spices, perfect for family gatherings or afternoon tea, offering a deep sweetness and aromatic flavor.
Ingredients
Instructions
- Heat butter or lard and sorghum to a boil in a saucepan.
- Stir in ginger and spices, then add soda and stir well.
- Remove from heat and add sour milk and beaten egg; beat well.
- Sift flour three or four times and gradually add to the mixture, stirring thoroughly.
- Beat the batter vigorously to develop a good structure.
- Pour into a greased 8x8-inch loaf pan or two small square cake pans.
- Bake at 300°F (150°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using lard instead of butter; it will enhance the cake's texture. If you don't have sour milk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Sifting the flour multiple times helps incorporate air, resulting in a lighter cake. Be sure to beat the batter vigorously to develop a good structure, which is essential for this Old Fashioned Sorghum Cake.
Serving Suggestions
This Old Fashioned Sorghum Cake pairs beautifully with a scoop of Homemade Ice Cream Cones for a delightful dessert experience. Serve it with a side of fresh fruit or a simple Fruit Bowl Salad to balance the sweetness. A drizzle of whipped cream can also elevate the flavors, making it a perfect treat for gatherings or family meals.
Storage & Reheating
Store any leftover sorghum cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in an oven at 300°F (150°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cross Orchards Old Fashioned Sorghum Cake contains roughly 733 calories, with 14g protein, 143g carbohydrates, and 12g fat. It is an excellent source of protein (29% of the Daily Value), iron (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using half whole wheat and half all-purpose flour for a better balance. This will add some nutritional value while maintaining a lighter texture in your Old Fashioned Sorghum Cake.
What can I use instead of sorghum syrup?
If you don't have sorghum syrup, you can use molasses or honey as a substitute. Keep in mind that molasses has a stronger flavor, which may slightly alter the taste of the cake. Honey will provide a milder sweetness, so adjust the quantity according to your preference.
Can this cake be frozen?
Yes, this Old Fashioned Sorghum Cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. To thaw, simply place it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).