Chow Town

KC family’s gingerbread recipe is made with sorghum

Jars of sorghum cool before lids with labels are added.
Jars of sorghum cool before lids with labels are added. Special to the Star

When it comes to holiday baking, gingerbread pays off twice: Nothing makes the house smell better when you’re baking it, and guests love it because not that many people make it.

The Heide family of Kansas City, whose annual sweet sorghum harvest in the Flint Hills was the subject of a recent Star Magazine story, shared with us this easy recipe that bakes in a loaf pan, like a fruit or nut bread.

You can find sorghum at most health food stores and large supermarkets and specialty grocers.

Great-Grandma Heide’s Gingerbread

1/2 cup butter

1/2 cup sugar

2 eggs, slightly beaten

1 cup sorghum

2 cups sifted flour

2 teaspoons cinnamon

1/2 teaspoon cloves

1 teaspoon ginger

1/2 teaspoon salt

1 cup hot water

2 teaspoons baking soda

Preheat oven to 350 degrees. Grease and flour a loaf pan.

In a large bowl, cream the butter and sugar. Add eggs and sorghum and mix thoroughly.

In a medium bowl, mix together the flour, cinnamon, cloves, ginger and salt. Add the dry ingredients to the large bowl. In hot water, dissolve the baking soda and add to other ingredients. Beat until smooth.

Pour into loaf pan.

Bake 35-45 minutes until toothpick inserted into the center comes out clean. Cool before serving.