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Bluegrass Sorghum Cake

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Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Sifted all purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Sour milk/Buttermilk 3⁄4 Cup (12 tbs)
  Sorghum syrup 1⁄2 Cup (8 tbs)
Directions

Cream butter.
Add sugar gradually, beating until light.
Add egg and beat thoroughly.
Sift ingredients and add alternately with liquids to creamed mixture.
Beat until smooth.
Pour batter into greased pan (8 x 8 x 2 inches).
Bake in preheated slow oven (325°F.) for 45 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Preparation Time: 
7 Minutes
Cook Time: 
45 Minutes
Ready In: 
52 Minutes

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4.1
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3210 Calories from Fat 952

% Daily Value*

Total Fat 108 g166.5%

Saturated Fat 66 g329.8%

Trans Fat 0 g

Cholesterol 453.4 mg151.1%

Sodium 2326.9 mg97%

Total Carbohydrates 521 g173.7%

Dietary Fiber 8.6 g34.4%

Sugars 328.7 g

Protein 48 g95.8%

Vitamin A 61.3% Vitamin C 2.1%

Calcium 122.3% Iron 104.1%

*Based on a 2000 Calorie diet

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Bluegrass Sorghum Cake Recipe