Shoo Fly Cake Recipes

SHOO FLY CAKE

Steps:

• Preheat oven to 350° F.
• Grease and flour a 13" x 9" inch pan.
• For the crumbs, combine the flour, sugar and butter. Mix with hands to form crumbs. Measure out 1-1/4 cups for topping and set aside.
• For the cake, add the molasses and 1 cup of hot water to the remaining crumbs. Beat well. Add the remaining 1 cup of water and beat again.
• Dissolve the baking soda in the 1 tablespoon of warm water. Add to batter with a dash of salt. Mix well.
• Pour into prepared cake pan. Sprinkle the top with reserved crumbs.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely on a rack before cutting and serving.

SHOOFLY CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses. , Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

SHOO-FLY CAKE

Steps:

• 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.

SHOO-FLY CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and lightly flour an 8x8" baking pan. Set aside.
• In an electric mixer bowl on low speed, combine the flour, brown sugar and butter and work into fine crumbs (2 to 3 minutes). Remove and reserve 1 cup of the crumbs for the topping.
• In a small bowl, combine the boiling water, molasses and baking soda; add to the mixing bowl and beat on medium speed for several minutes until the batter is smooth and thin. Pour the batter into the prepared baking pan. Sprinkle the reserved crumbs evenly over the top.
• Bake for about 40 minutes or until a toothpick comes out clean.
• Cool the cake completely in the pan on a rack. Serve with whipped cream.

SHOO FLY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
• Dissolve soda in boiling water. Set aside.
• Mix together flour, brown sugar, salt, and vegetable oil to form a crumb-like mixture. Reserve 1 cup of the crumbs. Mix the remaining crumbs with the water and soda mixture. Pour batter into the prepared pan. Sprinkle the reserved crumbs on top.
• Bake for 45 minutes, or until done.

PENNSYLVANIA SHOO FLY CAKE

Steps:

• Pre-Heat oven to 350 degrees. Grease a 13x9 inch baking pan.
• Using a large bowl, stir the flour,brown sugar,and salt together. Add the butter. Work the butter into the mixture until you have crumbs using a pastry blender or rubbing the mixture together with your fingers. Take out 1 1/2 cups of crumbs, reserve for the topping.
• In a large bowl combine the boiling water,molasses and baking soda, mix well with a whisk. Make sure to use a large bowl, when the baking soda is added it foams up quiet a bit.
• Add 1/2 the liquid to the crumb mixture. Mix until moist and smooth. Add the remaining liquid and mix until just incorporated, the batter will be slightly runny.
• Pour the batter into your prepared pan, top with reserved crumbs. press crumbs into the batter lightly. Bake 45 minutes or until a tooth pick inserted in the center comes out clean.

SHOOFLY COFFEE CAKE

Steps:

• Mix flour, baking powder, baking soda and salt; set aside.
• In large bowl of electric mixer, combine butter, granulated sugar, eggs, vanilla and molasses.
• Beat at medium speed for about 2 minutes; add dry ingredients alternately with sour cream, beating until smooth.
• Mix brown sugar, walnuts and cinnamon.
• Spread 1/3 of batter in greased and lightly floured 10-inch tube pan.
• Sprinkle with 1/3 of the nut mixture. Repeat twice.
• Bake at 350° for 55 minutes or until pick inserted near center comes out clean.

SHOOFLY CAKE RECIPE FROM THE ESSENTIAL AMISH COOKBOOK

Steps:

• Preheat oven to 350°
• Grease a 9 x 13″ baking pan.
• Combine flour, brown sugar, salt and butter by hand to form fine crumbs.
• Reserve 3/4 cup of this crumb mixture to put on top of the cake.
• Separately mix together the boiling water, molasses and baking soda (note: this will foam up very quickly. Be close to the bowl with the dry ingredients. Don't ask.)
• Stir into the crumb mixture just until mixed (note: this is a VERY wet batter.)
• Pour into the prepared cake pan and sprinkle with the reserved mixture.
• Bake in the preheated oven for 30 - 40 minutes (note: my cake took 37 minutes to bake)
• Cool on a wire rack and then cut into squares.
• To serve: you can either dust with confectioner's sugar or top with whipped cream

AMISH SHOOFLY CAKE

Steps:

• Preheat oven to 350°.
• Mix brown sugar, flour, and butter with a pastry blender until you have fine crumbs.
• Reserve two cups of the crumbs for the top.
• Combine the boiling water and baking soda, then add the molasses and salt. Mix well.
• Mix the molasses mixture with the remaining crumbs. And pour this into a greased 9x13" baking dish.
• Starting at the edges, scatter the reserved 2 cups of crumbs over the top.
• Bake for about 45 - 50 minutes. Cool and enjoy.