Recipe: Old-Fashioned Gingerbread with Sorghum

Old-Fashioned Gingerbread with Sorghum
First-place winner at the 1990 Kansas State Fair.

1/2 cup shortening
3/4 cup brown sugar
2 eggs
1/2 teaspoon each of grated orange and lemon peel
1/2 cup sorghum*
2 cups all-purpose flour
1 teaspoon each of ginger, ground cloves, cinnamon and allspice
1 teaspoon soda
1/2 teaspoon salt
1 cup boiling water

In large bowl beat shortening and sugar until light and fluffy. Add eggs, orange peel, lemon peel and sorghum, mix thoroughly.

Sift together the flour, spices, soda and salt. Add to creamed mixture, beating 2 minutes at medium speed of electric mixer. Stir in boiling water; beat 1 minute longer.

Pour batter into greased 9x9x2-inch pan; bake in preheated 350F oven for 30 - 35 minutes. Toothpick inserted in center should come out clean. Cool in pan. Serve warm with applesauce or whipped cream.

* Molasses may be substituted if sorghum is unavailable.

Makes 9 servings
Source: Kansas Wheat Commission