Sorghum Molasses Cake
A rich, spiced sorghum molasses cake with warm ginger and cinnamon notes, perfect for cozy gatherings and lovers of traditional baked desserts.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Beat eggs well and add to the creamed mixture, mixing thoroughly.
- Stir in molasses until well incorporated.
- In a separate bowl, combine flour, salt, baking soda, ginger, ground cloves, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- The batter will be thick at this stage.
- Add 1 cup hot water to the batter and mix well. Do not add extra flour.
- The batter will become thin after adding hot water.
- Pour the batter into a greased cake pan.
- Bake at moderate heat (around 350°F / 175°C) for 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you don't have molasses, substitute with honey or maple syrup, but note that the taste will differ. Ensure that the butter is softened for easier creaming with sugar. If the batter seems too thick, a little extra hot water can be added, but be cautious not to overdo it. This cake pairs wonderfully with a dollop of whipped cream.
Serving Suggestions
Serve the Sorghum Molasses Cake with a side of vanilla ice cream or whipped cream for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a more festive touch, top with toasted nuts or a light glaze. Explore more American recipes to complement your dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, place slices in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes until warmed through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Sorghum Molasses Cake contains roughly 351 calories, with 8g protein, 76g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (46% of the Daily Value), iron (32% of the Daily Value), and calcium (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 634mg per serving (28% 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 recipe?
Yes, you can experiment with whole wheat flour for a nuttier flavor or gluten-free flour blends if you have dietary restrictions. Keep in mind that the texture may change slightly, so adjust the liquid as needed to ensure the right consistency.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much liquid in the batter. Make sure to bake until a toothpick comes out clean. If the batter seems too thin after adding hot water, try reducing the water slightly next time to achieve a denser cake.
Can I add nuts or chocolate chips to the cake?
Absolutely! Adding chopped nuts like walnuts or pecans can enhance the flavor and texture. If you prefer a sweeter touch, fold in chocolate chips before pouring the batter into the pan. Just be sure to adjust the baking time slightly, as added ingredients can affect it.
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).