Molasses Shoo-Fly Cake
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
|
* |
| Liquid | |||
| ½ | cup |
molasses
|
|
| 1 | each |
egg yolks
well beaten |
*
|
| ½ | tablespoon |
baking soda
dissolved in: 3/4 c water, boiling |
|
| Crumbs | |||
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
brown sugar
|
*
|
| 2 | tablespoons |
vegetable shortening
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| ⅛ | teaspoon |
ginger
|
|
| ⅛ | teaspoon |
cloves
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
|
* |
| Liquid | |||
| 118 | ml |
molasses
|
|
| 1 | each |
egg yolks
well beaten |
*
|
| 7.5 | ml |
baking soda
dissolved in: 3/4 c water, boiling |
|
| Crumbs | |||
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar
|
*
|
| 3E+1 | ml |
vegetable shortening
|
|
| 0.6 | ml |
nutmeg
|
|
| 0.6 | ml |
ginger
|
|
| 0.6 | ml |
cloves
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
Directions
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℉ (180℃) and bake until firm (about 20 minutes).
