Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Sorghum Spice Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It 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. Rate it Print