Sorghum Layer Cake

Step 1

Preheat oven to 350 degrees F.

Step 2

Cream sorghum and shortening together in a large bowl.

Step 3

Stir in egg.

Step 4

Sift flour, baking soda, baking powder, salt, ginger, and cloves together.

Step 5

Mix in one-third of the dry ingredients to the sorghum mixture.

Step 6

Stir in one-half of the buttermilk.

Step 7

Continue adding the flour mixture and the buttermilk, alternating between the two and mixing well after each addition.

Step 8

Stir in the vanilla.

Step 9

Pour into two prepared round 8 or 9-inch pans. It is highly recommended that you use a piece of parchment paper or dry wax round on the bottom of the cake pan as well as greasing and flouring the side and/or bottom.

Step 10

Bake until the cake springs back with the touch of a finger and a tester comes out clean: about 20 - 25 minutes for a 9-inch pan or 25 to 30 for an 8-inch pan.

Step 11

Remove from pans and cool on a wire rack for a few minutes.

Step 12

Move one layer to a cake plate while the cake is still warm and spread a layer of jelly or fruit butter over it. For a cleaner look, do not take the jelly to the edge of the cake.

Step 13

Top with the second layer of cake.

Step 14

Dust with powdered sugar, if desired.

Step 15

Serve warm or at room temperature.