Muddy Pond Sorghum
A family’s dedication to the South’s golden sweetener
In our neck of the woods, the place to get your sorghum on is most definitely the Muddy Pond Sorghum Mill. Owned by the Guenther family, the sm...
Zucchini bread meets tender cake meets cream cheese frosting. Yum.
Ingredients
Cake
- 1 stick butter
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup sorghum or molasses
- 3/4 cup buttermilk
- 1 1/2 cups grated yellow or green zucchini squash
Cream Cheese Frosting
- 1 stick butter
- 12 ounces cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla
Preparation
1. Grease and flour 2 9-inch cake pans.
2. Beat butter in mixer until creamy. Add sugar, beat well. Add eggs and vanilla. Beat well. Combine flour, baking soda, powder, salt, cinnamon and cloves. Add to butter mixture alternately with buttermilk, beating after each addition. Blend in sorghum. Stir in zucchini. Pour into cake pans. Bake 40-50 minutes or until golden and cake springs back when pressed lightly with a finger.
3. To prepare Cream Cheese Forsting, combine butter and cream cheese in mixer bowl. Beat until fluffy, about 4 minutes. Add powdered sugar and vanilla, beat until blended. Frost cake. Serves 16.
