photo by Susiecat too
- Ready In:
- 4 cups all-purpose flour
- 1 cup margarine
- 2 cups sugar
- 1 teaspoon salt
- 1 cup molasses
- 2 cups water
- 2 tablespoons hot water
- 1 teaspoon baking soda
- Mix all dry ingredients with margarine.
- Take 1 cup of mixture and reserve for topping and set aside.
- Dissolve baking soda in hot water.
- Add molasses, water and dissolved baking soda.
- Mix well.
- Pour into a greased 9x13 pan.
- Sprinkle with reserved topping mixture.
- Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.
First off this recipe makes a LOT! I cut it back to 3 servings and planned to bake it in a pretty little casserole dish. Well, that 3 serving size filled a cake pan and will make 6 to 8 servings. I made this for DH with all the sugars ask for. He LOVES it and said to give it 5 stars and to say that he really wanted to give it at least 8. "It's moist and has a lot of great flavor" quote DH. Very simple to make and even though I set the timer for 45 mins it was fully baked when I checked it at 35 and could have come out at 30. Even if you make the full size cake do check it early just to be sure. Made for Photo Tag.
Made half the recipe because it was the perfect amount of cake for myself, and btw, lasted a week. It was so unbelievably moist and brought back fond memories of my mom's PA Dutch shoofly pie. Not a fan of pie crust so this was the answer. The buttery crumb topping was perfect as a coffee cake with a cup of strong coffee in the morning. So happy to have found this gem.
Let me first say, I have never heard of or known what "Shoo-fly" pie was. I put in a search for molasses because I love it. It seems like every recipe I try, ie gingerbread, gingerbread cake etc is always so so very dry. I was looking through the recipes and came across this one. Needless to say, I looked up "shoo-fly cake" on google and got results for pie. Anyway, after finding out a little history on this I had to try it. The pictures made it so look so moist. So I made it this afternoon and I shouldn't have.... Now I am addicted and will gain 50 lbs!! <br/>The recipe was easy to follow (except after I put the butter [had no margarine] in I decided it should be melted, but no worries, came out great)! I must say the topping taste just like shortbread! So delicious, when I make it again, I will make the recipe, plus an extra cup of topping so I can have 2 cups of it on top! This is what I have been looking for for years!! Thank you so much! (Sort of! Since I will be a blimp soon.) :)
Very flavorful and moist, as Annacia said. I made the full recipe in a 9x13 pan, and cut 12 generous pieces out of this cake. With smaller servings, it could easily be cut into 16 servings. This cake has the kind of flavor that is old-time, homey goodness. Nothing artificial, just sweet molasses flavor. I loved it. If you like things like gingerbread, molasses cookies, or Indian Pudding desserts, then you must try this cake! Thanks, CGM!