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Shoo Fly Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Shoo Fly Cake, sweetened with molasses
Shoo Fly Cake

This is a simple dessert, delicious on it's own, that can be added to. And by added to I mean, homemade applesauce or port stewed dried plums served along side, making it company fare. Or Sunday brunch or dinner for the family, we don't save everything for company around here!

I found this recipe so many years ago, and had featured it here when I first began blogging. This is one of those simple desserts that can be eaten several times a year, just like gingerbread, and you won't grow tired of it. With the end of March being so busy at work (I clocked 112 hours at payroll close) I decided to go back and remake some of the earlier offerings and take pictures this time around.

Shoo Fly Cake
adapted from a recipe found in a magazine many years ago, author unknown, but thanked many times.
350 degree oven

21/2 c flour
3/4 c sugar
1 t soda
Whisk together in a large bowl.

I have started using evaporated cane juice/organic sugar, it is darker in color, not noticeable in the finished baked goods.. 

1/2 c butter
Cut in butter until mixture looks like cornmeal. Reserve 1/3 c of this mixture and set aside. 


  This is so easy, add 1 c hot water to the cup, slowly pour molasses until total equals 1 1/2 cups, then stir.

 1 c hot water
1/2 c molasses
Stir together and add to the crumb mixture in the large bowl, stirring just to blend. Pour into a prepared 9 inch round baking pan.

Add 2 T brown sugar to the reserved crumb mixture, mix well. Sprinkle evenly over the top of the cake batter.

Bake 25- 30 minutes.
Serves 6-8 with whipped cream and fruit or just a small scoop of vanilla ice cream.


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