Sorghum Cake
Sorghum Cake offers a moist, flavorful treat with a rich molasses aroma and a hint of ginger. Its hearty texture makes it perfect for breakfast, snack, or dessert, appealing to those seeking wholesome, rustic baked goods with a touch of warmth and sweetness. Suitable for gluten-sensitive diets when using gluten-free flour.
Ingredients
Instructions
- Sift the dry ingredients together: flour, soda, salt, and ginger.
- Cream the shortening until light. Add unbeaten eggs and beat until light and fluffy.
- Add the molasses and dry ingredients to the creamed mixture.
- Beat until smooth.
- Add hot water, stirring briskly.
- Turn the batter into a greased loaf pan.
- Bake at 350°F for 30 to 40 minutes.
Tips & Substitutions
For a lighter texture, ensure the shortening is creamed well before adding other ingredients. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you prefer a spicier cake, consider adding a pinch of nutmeg or cinnamon along with the ginger. This recipe is similar to a Baby Food Cake in its moistness and flavor profile.
Serving Suggestions
This sorghum cake is delicious on its own but can also be paired with whipped cream or a scoop of vanilla ice cream for dessert. It serves well alongside a cup of coffee or tea, making it a perfect afternoon snack. For a more indulgent experience, try it with fruit preserves or a slice of Heavenly Coconut Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover sorghum cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Sorghum Cake contains roughly 169 calories, with 4g protein, 35g carbohydrates, and 1g fat. It is a good source of iron (11% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1478mg per serving (64% 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 regular flour?
Yes, you can substitute whole wheat flour for regular flour, but it may change the texture slightly. You might want to start with a 50/50 mix of whole wheat and all-purpose flour to maintain a lighter cake while adding some nutrition.
What can I use instead of sorghum molasses?
If you don't have sorghum molasses, you can use blackstrap molasses or a mix of honey and dark corn syrup as a substitute. Keep in mind that this will alter the flavor slightly, but it can still yield a delicious cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also have risen and have a golden-brown color on top. Be careful not to overbake, as it can dry out.
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).