Title: Molasses Shoo-Fly Cake
Categories: Cake Penn
Yield: 1 Servings
| | | *pastry |
| 1/2 | c | Molasses |
| 1/2 | tb | Soda |
| 3/4 | c | Water, boiling |
| 3/4 | c | Flour |
| 2 | tb | Shortening |
| 1/8 | ts | Ginger |
| 1/2 | ts | Cinnamon |
| | | *liquid: |
| 1 | | Egg yolk, well beaten |
| | | *dissolved in: |
| | | *crumbs: |
| 1/2 | c | Brown sugar |
| 1/8 | ts | Nutmeg |
| 1/8 | ts | Cloves |
| 1/4 | ts | Salt |
Combine the ingredients for the liquid part mixing well. Combine the dry
ingredients for the crumbs, working in the shortening. Line a pie pan with
pastry. Make alternate layers of crumbs and liquid. Top with crumbs and
bake at 450-F until crust edges start to brown. Reduce heat to 350-F and
bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.