one of my favorite ingredients goes into this cake; sorghum. for those in the know, they understand why. it is all the flavor of molasses without any of the bitter or the black color. the syrup pressed from fresh sorghum canes is cooked slowly to reduce, clarify and concentrate the sugar as well as the flavor. it is also a less refined product and is frequently made in amish and mennonite communities which can make it hard to find. unless you live in the south, it is still pretty common here and we don't have to look very hard to find it. try looking in amish or mennonite stores, farmer's markets or if you are lucky, the whole foods supermarket near you may carry it-they do in nashville.
the syrup starts out as a bright green juice but by the time it is cooked, it is a rich amber shade. it is never so dark that light cannot shine through it. so my apologies to the folks at food52.com-that looks a lot like molasses in your photos! looks like i am going to have to send you some southern love in the form of sorghum.
with my large collection of bundt pans, the hard part was choosing one.
spice cake with mustard, dos perros pale ale, chocolate glaze; nothing else needed exept a fork...
the marbleized interior of the cake
for the complete recipe, visit food52.com.