Grandma Jackson'S Sorghum Cake
Grandma Jackson's Sorghum Cake is a moist, flavorful dessert featuring the rich sweetness of sorghum with a tender crumb. Perfect for family gatherings or casual get-togethers, its rustic charm and wholesome ingredients make it a comforting choice for any occasion.
Ingredients
Instructions
- Mix all ingredients together except flour.
- Add flour gradually, enough to make a stiff batter.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F until done.
- Allow the cake to cool; the top will fall.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure that the batter is thick enough by adjusting the flour gradually; a stiff batter is key for the cake to rise properly. This sorghum cake is also delicious topped with a simple glaze or served alongside Peanut Brittle Cookies.
Serving Suggestions
Serve this sorghum cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with Linda's Zucchini for a delightful meal. For a light breakfast, enjoy a slice alongside your morning coffee or tea. You can also dust the top with powdered sugar for an elegant touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds or until just warm, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Jackson'S Sorghum Cake contains roughly 208 calories, with 2g protein, 14g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 628mg per serving (27% 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 a different type of flour for this cake?
Yes, you can substitute all-purpose flour with whole wheat flour for a denser texture. However, it may alter the flavor slightly. Gluten-free flour blends can also work, but the texture might differ from the original recipe. Experimenting with different flours can lead to unique variations of the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet batter. Baking times can vary, so start checking around the 25-minute mark to avoid overbaking.
Can I freeze this sorghum cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, then place it in an airtight container or a freezer bag. It can be frozen for up to three months. To serve, let it thaw in the refrigerator overnight and bring it to room temperature before enjoying.
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).