Source: Ecological Cooking
Date tried: June 23, 2016
Yield: 1 cup
Time needed: about 5 minutes
I used a mix for the cake, so I could focus on the glaze, which actually came out more like a thick icing than a glaze. No doubt, since I knew I would not need a full cupful, I miscalculated proportions when reducing quantities.
I have never come across sorghum syrup in my life. But I did have some barley malt syrup on hand and used that. Another possible substitute that would work well is brown rice syrup. And perhaps someone would like to experiment with agave syrup which seems to be plentiful these days. If I make this again, I might try it with a Canadian twist and use maple syrup.