Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Sorghum Spice Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: 2 8-inch cakes Serve this sweet corn molasses cake with Corn Ice Cream. Ingredients 1 cup brewed coffee 1 cup sorghum molasses 2 teaspoons baking soda 2 ½ cups all-purpose flour 2 teaspoons ground ginger 1 ½ teaspoons cinnamon ½ teaspoon ground cloves ½ teaspoon salt 2 teaspoons baking powder 8 tablespoons (1 stick) unsalted butter ¾ cup dark brown sugar 2 large eggs, lightly beaten Directions Heat oven to 350 degrees. Butter and flour two 8-inch round cake pans and set aside. In a small saucepan, bring coffee just to a boil and stir in molasses and baking soda. Set aside. In a large bowl, sift together flour, spices, salt, and baking powder. In another bowl, cream butter and sugar until fluffy. Beat in coffee-molasses mixture until well combined. Beat in flour mixture. Add eggs and mix well. Divide batter between pans and bake for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack to cool completely. Serve with Corn Ice Cream. Cook's Notes Sorghum molasses is a sugar syrup derived from the corn plant. Unsulfured molasses can be used in its place. Print