Tennessee Whiskey Cake

Tennessee Whiskey Cake

1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
1/2 cup sugar
3 eggs
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 cup 2 % reduced-fat milk
1/2 cup sorghum or molasses
1/4 cup Tennessee whiskey, such as Jack Daniel's or George Dickel ** Note in the magazine stated you can substitute 3 tablespoons water and 2 teaspoons vanilla for the whiskey
Sorghum Frozen Yogurt - Recipe follows

Preheat the oven to 350 F. Beat the butter using a mixer at medium speed. Gradually add the sugars. Beat until creamy. Add the eggs, one at a time. Beat well after each addition. Scrape down the sides of the bowl. Combine the flour, baking powder, salt, cinnamon, and baking soda. Add to the egg mixture alternately with the milk, beginning and ending with the dry ingredients. Stop the mixer and add the sorghum. Restart the mixer and slowly add the whiskey. Mix until smooth, about 30 seconds. The Batter Will Be Thin. Pour into a greased 9-inch springform pan. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the center comes out clean. Serve warm with Sorghum Frozen Yogurt. Makes 8 servings

Sorghum Frozen Yogurt

4 cups plain low-fat yogurt
1/2 cup packed brown sugar
1/2 cup sorghum
1 tsp vanilla

Combine all the ingredients in a large bowl. Pour the mixture into the canister of an ice cream maker. Freeze according to manufacturer' s instructions. Makes about 5 cups.
Melissa
Recipe Source: Relish Magazine - Chef Jeff Carter