Mary’s Sorghum Gingerbread

Category: 
Desserts

The “Farmer Jones Cook Book,” printed in 1913, included recipes for using sorghum syrup in bakery goodies, candies, ice creams, a few meats and vegetables, and a household remedy or two, to “reduce the high cost of living.” A statement inside the 26-page collection tells us the only thing we know about the cook selected by Farmer Jones to endorse the company’s brand of kitchen wisdom: “The picture on the front cover is reproduced from life. ‘Mary’ is employed in the family of the Manager of the Fort Scott Sorghum Syrup Co., at Fort Scott, Kansas.”

Super easy

Mary’s Sorghum Gingerbread

Ingredients

For 1 Batch(es)

Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoons ground cinnamon
  • 1/2 cups butter, softened
  • 1/4 cups brown sugar, packed
  • 1 egg
  • 1 cups sorghum syrup
  • 1 cups low-fat buttermilk
  • sweetened whipped cream

Mary’s Sorghum Gingerbread Directions

  1. Heat the oven to 350°.
  2. In a bowl, combine the flour, baking powder, baking soda, salt, ginger and cinnamon, and set aside.
  3. Cream together the butter and brown sugar in the bowl of an electric mixer on medium speed—beating until light and fluffy.
  4. Add the egg and beat until thoroughly mixed. With the mixer running, pour in the sorghum and mix well—scraping down the sides of the bowl occasionally.
  5. Add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Do not overmix.
  6. Pour into a nonstick 8-by-5-inch loaf pan, sprayed with nonstick vegetable spray.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf rest in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
  8. Serve with sweetened whipped cream.

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