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Molasses Crumb Cake - Shoo-Fly Cake
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Recipe Information
Source:
Cooking in Upcountry Pennsylvania

Ingredients
  • 4 cups (950 ml) flour
  • 1 tsp (5 ml) salt
  • 2 cups (475 ml) dark brown sugar
  • 1 cup (225 ml) butter or margarine
  • 1 cup (225 ml) molasses
  • 2 cups (475 ml) boiling water
  • 2 tsp (10 ml). baking soda
Preparation
  • Pre-heat oven to 350 degrees (175 C.).
  • Grease and flour a 9 inch x 12 inch X 2 inch pan.
  • Mix flour, salt, dark brown sugar, and butter or margarine until crumbly; reserve 1 cup (225 ml) of crumbs.
  • Combine molasses, boiling water, and baking soda.
  • Add to first bowl of crumbs; mix.
  • Pour batter into pan.
  • Top with 1 cup (225 ml) reserved crumbs.
  • Bake for 45 minutes.
Comments
I'm not sure if this is the recipe you are looking for or not. I thought perhaps because because of the reference to Shoo-Fly pie it could possibly be. This recipe is from Cooking in Upcountry Pennslyvannia, a cookbook written by my grandmother, Mildred Haney Ryerson (1914-1997). You can preview the book at www.milliespies.com. Please feel free to use this recipe or pass it to a friend if you enjoy it. The recipe is not however free for publication the copyright is held by Nancy Haney Reifinger.

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