Shoo Fly Cake

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Shoofly cake is what some locals call “dry bottom shoofly pie,” a gloss on the Pennsylvania Dutch tradition with the same utterly basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required. A fine coffee companion.

Roadfood review of The Dutch Kitchen

1 cup solid vegetable shortening
4 cups all purpose flour
2 cups sugar
1 cup mild molasses
2 cups hot water
2 teaspoons baking soda

Preheat oven to 375 degrees.

In a large bowl, mix the shortening, flour, and sugar with your hands until the mixture forms coarse crumbs. Reserve 1 cup of this mixture to be used later.

Mix together the molasses, hot water and baking soda. Add the wet mixture to the dry mixture.

Pour the filling into a greased and floured 9×13-inch baking pan. Sprinkle the reserved cup of crumb mixture on top.

Bake 10 minutes. Reduce heat to 350 degrees and bake 40 minutes more.

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