Pennsylvania Dutch Shoo-Fly Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the Pennsylvania Dutch cake version of their Shoo-Fly pie that is so popular in Lancaster County. Ingredients:
2 cups white flour |
2 cups whole wheat flour |
1 cup shortening |
1 cup white sugar |
1 cup brown sugar |
1 cup baking molasses (i use brer rabbit) |
2 teaspoons baking soda (level) |
2 cups hot water |
Directions:
1. Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
2. In another bowl, mix: molasses, baking soda and hot water.
3. Stir until mixed and some of the foam disappears.
4. Add to the crumb mixture and stir until blended.
5. Put in a 9 X 13 inch loaf pan that has been greased and floured.
6. Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.
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