Thursday, October 13

Sorghum Spice Cake with lemon glaze

Our close friend Kent Perkins made this scrumcious cake for our weekly get-together last week, and it was Fantastic! Better than i could have ever expected out of a spice cake, and exactly what i needed. Kent brought the pan and the batter already to go, and cooked it at our house, which actually made it even better i'm sure, becaues we got to smell it all evening coming from the kitchen! Mmmm. 

 The best way i can describe the way it tastes is to tell you to think of the most yummy fall (pumpkin, apple crisp or spice) candle you've ever smelled, and you'll have a pretty good idea how great it was. Oh and the lemon glaze! ugh, i Love the mixture of tart and sweet. it was seriously so tasty. My favorite part was watching the icing drizzle down the cracks of the mold...

So without ferther ado, curtesy of Mr. Kent Perkins, from a book he owns 'Desserts From The Famous Loveless Cafe', here is the recipe folks! :

Sorghum Spice Cake
  • 1 Cup packed dark bron sugar
  • 1 Cup canola oil or other neutral vegetable oil
  • 1 Cup sorghum
  • 3 eggs
  • 1/2 Cup buttermilk
  • 3 Cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablepoon plus 1 teaspoon ground ginger
  • 2 1/4 teaspoons grund cinnamon
  • 3/4 teaspoons ground cardamom
  • 3/4 teaspoons ground cloves
  • 3/4 teaspoons freshly grated nutmeg
  • Fresh Lemon Glaze (recipe follows)
  1. Prehea the oven to 350 degrees F. Grease a 10-inch bundt pan or plain tube pan.
  2. In a large mixing bowl, break up any large lumps in the brown sugar wiith your fingertips. whisk in the oil, sorghum, eggs, and buttermilk.
  3. Sift the flour, baking soda, salt, ginger, cinnamon, cardemom, cloves, and nutmeg into the egg mixture. Using a rubber spatula, fold untill the batter is evenly mixed. Scrape into the prepared pan.
  4. Bake in the center of the oven for 50-55 minutes, untill a toothpick or cake tester inserted into the center comes out clean. Let the cake stand in the pan for 10 minutes, than unmold onto a wire rack to cool compleatly. Pour Lemon Glaze over the cake, allowing to drizzle down the sides. Let set before slicing.
Lemon Glaze:
  • 3 cups of confectioners sugar
  • 1/4 cup plus 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
Method: Sift confectioners sugar into bowl. Mix in remaining ingredients. Use at once.
xo, Emily

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