Lois' Dutch Sorghum Cake

• 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
• 1 cup raisins
• 1 cup chopped dates
• 1 cup chopped pecans, toasted

1. Preheat oven to 325u0b0. Beat sugar and shortening at medium speed with a mixer until fluffy. Stop mixer, and add sorghum; beat just until blended. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour and next 4 ingredients; gradually add to sugar mixture alternately with buttermilk. (Begin and end with flour mixture.) Beat at low speed just until blended after each addition. Stir in raisins, dates, and pecans. Spoon into 2 greased and floured 9-inch square pans.
3. Bake at 325u0b0 for 32 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 45 minutes). Drizzle each cake with Coffee Glaze.

sugar, shortening, sorghum syrup, eggs, allpurpose, baking soda, baking powder, ground ginger, ground cinnamon, buttermilk, raisins, dates, pecans

Taken from www.myrecipes.com/recipe/lois-dutch-sorghum-cake (may not work)