Okay, so don't be mad. I may have done something bad. Okay, I definitely did something bad. I opened up your world to the most decadent cake possible. Imagine banana pancakes, but in cake form. And then, you have banana sorghum cake. It a punch in the face of fall and says "hello winter, we are ready for you." Overly sweet, dense, layered with caramelized bananas, icing and brown sugar. And it isn't chocolate, Danielle!
- 1 cup sugar
- 1 cup shortening
- 1 cup sorghum syrup
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
Preheat your oven to 325F, cream your sugar with the shortening and sorghum syrup, add dry ingredients, mix well, add one egg at a time and lastly add buttermilk slowly while your mix becomes frothy. Fill your cake pan halfway, because this recipe does rise a great deal. Trust me. I had to make it twice because the first cake burst from the pan and I spent 20 minutes scraping the bottom of my oven. TRUST ME!
Bake for 36 minutes, or until cake is done. Caramelize bananas in brown sugar, top with royal icing and enjoy!
I have a full nights worth of work tonight, so I better get to it.
PS, thank you Katie for the sweet little syrup pitcher. He certainly enjoyed himself!