SORGHUM SPICE CAKE
Serve this sweet corn molasses cake with Corn Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 8-inch cakes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter and flour two 8-inch round cake pans and set aside. In a small saucepan, bring coffee just to a boil and stir in molasses and baking soda. Set aside. In a large bowl, sift together flour, spices, salt, and baking powder.
- In another bowl, cream butter and sugar until fluffy. Beat in coffee-molasses mixture until well combined. Beat in flour mixture. Add eggs and mix well.
- Divide batter between pans and bake for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack to cool completely. Serve with Corn Ice Cream.
AUNT ROSE'S SORGHUM CAKE
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe. I tried to make this cake where we were staying, without my reading glasses, and accidentally used self-rising flour. Boy oh boy, did it rise! It dripped on the bottom of the oven made lots of smoke. Security men with fire extinguishers came running into our unit since we had thrown open the windows. We had a good laugh, but they just couldn't understand why I would want to bake a cake while on vacation. I just had purchased some locally made sorghum and this recipe jumped out at me since it used sorghum and did not need to be frosted. When made properly, this cake turned out fragrant, moist and delicious. Give it a try... but use all-purpose flour ;)
Provided by Kats Mom
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Grease a 9" x 9" baking pan.
- Cream the sugar and butter together.
- Add sorghum and mix.
- Sift together flour, baking soda and cinnamon in another bowl.
- Stir dry ingredients into the creamed mixture.
- Stir the boiling water into the batter; it will foam up.
- Bake about 45 minutes or until it springs back after being pressed lightly.
Nutrition Facts : Calories 257.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.3, Sodium 266.2, Carbohydrate 44.9, Fiber 0.7, Sugar 27, Protein 2.5
SORGHUM SPICE CAKE
Provided by Chris Hastings
Categories Cake Mixer Dessert Bake Spice Party Potluck Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Butter and flour springform pan. Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl. Using your fingertips, rub together until mixture is crumbly; set topping aside. Sift remaining 2 cups flour, baking soda, and next 5 ingredients into a large bowl. Using an electric mixer at low speed, beat 1 cup butter, 1 cup sugar, and sorghum in another large bowl, occasionally scraping down sides, until smooth, 2-3 minutes. Add eggs; beat until light and fluffy, 3-4 minutes. Beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan.
- Bake cake until top looks just set, about 40 minutes.
- Immediately sprinkle topping over cake; bake until a tester comes out clean when inserted into center, 25-30 minutes longer. Transfer to a wire rack and let cake cool in pan. Remove pan sides.
- Cut into wedges; serve with ice cream.
TOGARASHI CHEESECAKE WITH SORGHUM
This is my adult version of cheesecake, full of togarashi. I use it a lot in savory recipes to add spice, but here it gives the cake a sharp, spicy note that helps balance the denseness.
Provided by Edward Lee
Categories Cheesecake Dessert Cake Goat Cheese Cream Cheese Buttermilk Lemon
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- To make the crust:
- Stir the cookie crumbs, sugar, and melted butter together in a medium bowl with a fork until the crumbs are evenly moistened. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake until golden brown and crispy, about 10 minutes. Cool completely. Reduce the oven temperature to 325°F.
- To make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat together the goat cheese, cream cheese, and buttermilk until smooth and fluffy, 4 to 5 minutes. Gradually beat in the sugar until smooth. Beat in the eggs one at a time. Beat in the lemon zest and juice. Beat in ½ teaspoon of the togarashi.
- Assemble:
- Pour the filling into the springform pan. Sprinkle the top with the remaining ½ teaspoon togarashi. Wrap the pan in aluminum foil to prevent leaks and place the pan in a large roasting pan. Pour enough hot water into the roasting pan to come one-third of the way up the sides of the cake pan.
- Bake the cheesecake for 1 hour and 20 minutes, or until slightly puffed. Remove the cake pan from the water bath and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours. (The cheesecake can be refrigerated, tightly wrapped in plastic wrap, for up to 5 days.)
- To serve, run a thin knife around the sides of the cake pan and release the sides of the pan. Slide the cheesecake onto a serving platter. Drizzle the top with a little sorghum, slice, and serve.
CAKE MIX SPICE COOKIES
My mom shared this recipe with me, so I thought I would share it with others.
Provided by maccordeiro
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into the batter; drop by large spoonfuls onto a baking sheet.
- Bake in preheated oven until no longer moist on the tops, 9 to 12 minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 21.6 g, Cholesterol 15.5 mg, Fat 12.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 151.6 mg, Sugar 13.4 g
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