Sorghum Cake

Sorghum Cake

Preheat oven to 375 degrees Fahrenheit.

Prepare sour milk by mixing 2 Tbsp vinegar with enough sweet milk to make one cup, or use buttermilk.

Grease 8 x 11 x 3 " baking pan (so says the recipe, however I recall using a 9 x 9" brownie pan and filling it very full).

Mix the following ingredients in a large bowl as if for pie crust. That means throw it all into the bowl, then chop up the shortening very fine with knives in the dry ingredients until shortening is the size of small peas. You can also use a fork or a multi-bladed pie tool. You end up with a mixture which looks like crumbs.

2 cups flour (all-purpose or white whole wheat)
1 cup sugar
1/2 cup shortening
1/2 tsp. ground ginger
1/2 tsp. cinnamon

Reserve 1/2 cup of the crumb mixture to sprinkle on top before baking.

To the dry ingredients in the bowl, add and mix until lumps removed, but not too long:

1 egg
2/3 cup molasses
1 cup sour milk (2 Tbsp vinegar mixed with sweet milk you made earlier, or buttermilk)
1 tsp. baking soda
1/4 tsp. salt

Pour batter into greased cake pan. Sprinkle reserved crumbs all over top of batter.

Bake at 375 degrees Fahrenheit 40 minutes.

Cut into squares and serve.