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Creamy Sorghum Spice Cake With Lemon Glaze

When I want to change my mood from the horrible to you know the Fantastic and better than my tongue always crawl out for the tasty cupcake! Butterscotch flavor, that’s my favorite. I am pretty much sure you people might do follow the same things as I do. As mom is cooking something delicious in the kitchen, I got to smell it mmmmm, yummy. So, today we are here with making tutorial of sorghum spice Cake with lemon glaze. Carefully follow the steps from the beginning and get the yummy taste of the cake.

Ingredients Needed:

1: 1 cup packed dark Brown Sugar

2: 1 Cup canola oil or other neutral vegetable oil

3: 1 Cup sorghum

4: 3 eggs

5: 1/2 Cup buttermilk

6: 3 Cups unbleached all-purpose flour

7: 2 teaspoons baking soda

8: 1/2 teaspoon salt

9: 1 tablespoon plus 1 teaspoon ground ginger

10: 2 1/4 teaspoons ground cinnamon

11: 3/4 teaspoons ground cardamom

12: 3/4 teaspoons ground cloves

13: 3/4 teaspoons freshly grated nutmeg

14: Fresh Lemon Glaze (recipe follows)

Recipe:

1: Prehea the oven to 350 degrees F. Grease a 10-inch bundt pan or plain tube pan.

2: In a large mixing bowl, breakup large lumps in the brown sugar, with your fingertips, whisk in the oil, sorghum, eggs and buttermilk.

3: Sift the flour, baking soda, salt, ginger, cinnamon, cardamom, cloves, and nutmeg into the egg mixture. Mix it till you get the mixture evenly.

4: Bake in the center of the oven for 50-55 minutes, until the cake tester inserted in the center comes out clean. Let the cake stand in the pan for next 10 minutes and then unfold onto the wire rack just to get completely cool. Pour the lemon glaze over the cake and let it get set before slicing.

Item Reviewed: Creamy Sorghum Spice Cake With Lemon Glaze Description: When I want to change my mood from the horrible to you know the Fantastic and better than my tongue always crawl out for the tasty cupcake! Butterscotch flavor, that’s my favorite Rating: 5 Reviewed By: Paul Emond
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