I have a question about the recipe "Gingerbread Beer Bundt Cake with Chocolate Glaze" from janeofmanytrade. Do you mean sorghum syrup or flour? I think you mean syrup as you mention molasses in your intro but just wanted to check. Thanks!
Since the Sorghum is listed with the wet ingredients, I think it is liquid sorghum. Generally, when a recipe calls for sorghum it is liquid, as that's its most common form. Sorghum flour is usually listed as such.
Abbie is a trusted source on General Cooking.
I made this cake and I couldn't find sorghum syrup anywhere, so I used molasses for all - it was still fantastic! I did find Lyle's golden syrup and I may use that next time.
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