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 ;)

• Ready In: 55 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup sugar
• 1⁄2 cup butter, softened
• 1⁄2 cup sorghum molasses
• 2 1⁄4 cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon cinnamon
• 1  cup water, boiling

Directions

1. Preheat oven to 325 degrees.
2. Grease a 9" x 9" baking pan.
3. Cream the sugar and butter together.
4. Add sorghum and mix.
5. Sift together flour, baking soda and cinnamon in another bowl.
6. Stir dry ingredients into the creamed mixture.
7. Stir the boiling water into the batter; it will foam up.
8. Bake about 45 minutes or until it springs back after being pressed lightly.