Molasses Crumb Cake

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Molasses Crumb Cake

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.

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.