John Fields
Tennessee and Kentucky are the most prolific sorghum-producing states. Sorghum syrup is made by squeezing sorghum cane and boiling down the juice. Sorghum cane is hearty and grows well in the Upper South and Midwest. It is a native of Africa. This recipe comes from the National Sweet Sorghum Producers and Processors Association.
½ cup margarine
¾ cup brown sugar
2 eggs, well beaten
¼ cup sorghum syrup
¼ teaspoon salt
1 cup flour
½ teaspoon baking soda
1 cup chopped nuts
1 teaspoon vanilla
Cream margarine and sugar. Add eggs and sorghum and stir well. Add dry ingredients and beat until smooth. Stir in nuts and vanilla. Pour into a 9x13-inch greased pan. Bake at 350 degrees for 20-25 minutes. Frost with golden frosting.
Golden Frosting
6 tablespoons butter or margarine
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons hot water