📝 About This Recipe
This deeply aromatic cake celebrates the earthy, complex sweetness of sorghum syrup, a cherished staple of Southern Appalachian heritage. Unlike molasses, sorghum offers a bright, grassy depth that perfectly balances the fiery kick of fresh-grated ginger and warm autumnal spices. With its incredibly moist, open crumb and a sophisticated mineral finish, this cake is a soulful tribute to traditional cereal grain syrups and rustic baking.
🥗 Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour (sifted)
- 1 1/2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon (high-quality Vietnamese cinnamon preferred)
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Kosher salt
Wet Ingredients
- 1 cup Sorghum syrup (pure sweet sorghum)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1/2 cup Granulated sugar
- 1 Large egg (at room temperature)
- 2 tablespoons Fresh ginger (finely grated or microplaned)
- 1 cup Boiling water
For Serving
- 1 cup Heavy cream (whipped to soft peaks)
- 1 tablespoon Confectioners' sugar (for dusting)
- 2 tablespoons Crystallized ginger (finely minced for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch square baking pan or a decorative Bundt pan with butter and dust lightly with flour, tapping out the excess.
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2
In a medium mixing bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, and salt until well combined and aerated.
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3
In a large separate bowl, combine the melted butter and granulated sugar. Whisk vigorously until the mixture is pale and slightly grainy.
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4
Pour in the sorghum syrup and whisk until the mixture is glossy and uniform in color.
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5
Add the room temperature egg and the freshly grated ginger. Beat well until the egg is fully incorporated and the batter looks smooth.
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6
Gradually add the dry flour mixture to the wet sorghum mixture in three parts, stirring with a rubber spatula or wooden spoon until just combined. Do not overmix.
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7
Carefully pour the boiling water over the thick batter. Using a whisk, gently stir until the water is fully incorporated. The batter will be quite thin and liquid—this is normal and ensures a moist crumb.
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8
Pour the batter into the prepared baking pan, smoothing the top if necessary.
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9
Bake for 45 to 50 minutes. The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
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10
Remove the pan from the oven and place it on a wire rack. Allow the cake to cool in the pan for at least 20 minutes.
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11
If using a Bundt pan, carefully invert the cake onto a serving plate. If using a square pan, you may serve it directly from the pan or lift it out using parchment paper slings.
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12
Once cooled to room temperature, dust the top with a light veil of confectioners' sugar and top each slice with a dollop of whipped cream and minced crystallized ginger.
💡 Chef's Tips
Always use pure sorghum syrup rather than 'sorghum flavored' blends for the most authentic mineral-rich flavor. To grate ginger easily, freeze the ginger root first and grate it skin-on with a microplane. Don't be alarmed by the thinness of the batter after adding the boiling water; this 'blooms' the spices and activates the baking soda for a light texture. If you find the flavor of sorghum too intense, you can substitute 1/4 of the amount with honey, though it will change the traditional profile. This cake actually tastes better the next day as the ginger and sorghum flavors meld and deepen.
🍽️ Serving Suggestions
Serve warm with a generous scoop of buttermilk ice cream to highlight the tanginess of the sorghum. Pair with a hot cup of Earl Grey tea or a dark roast chicory coffee. Drizzle with a warm lemon glaze if you prefer a bright, citrusy contrast to the deep spices. Serve alongside a sharp Vermont cheddar cheese for a traditional sweet-and-savory pairing. Top with a spoonful of warm applesauce or sautéed bourbon-glazed pears.