Shoo Fly Cake Recipe

Name: Shoo Fly Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup all-purpose flour; 2 cup sugar; 1 tsp salt; 1 cup shortening; 2 cup hot water; 1 cup baking molasses; 1 tbsp baking soda; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/4 cup butter; 1 tsp cinnamon; 1 cup reserved dry mixture

Servings: persons

4 cup all-purpose flour
2 cup sugar
1 tsp salt
1 cup shortening
2 cup hot water
1 cup baking molasses
1 tbsp baking soda
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter
1 tsp cinnamon
1 cup reserved dry mixture

1
["Preheat oven to 350.", "Grease a 10x13"" pan.", "In a large bowl mix together 4 cups of flour, 2 cups sugar, salt, and shortening.", "When blended, remove one cup of the mixture and set aside for crumb topping.", "In a separate bowl, mix the hot water, molasses, and baking soda.", "Add the liquid ingredients into the dry ingredients.", "Mix well.", "Pour the batter into the pan.", "Prepare a crumb topping with 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, cinnamon and the reserved 1 cup of dry mixture.", "Sprinkle the crumbs on top of the batter.", "Bake in a 350 oven for 50 to 60 minutes.", "Cake is done when a knife inserted in the middle comes clean."]

1080

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cup all-purpose flour, 2 cup sugar, 1 tsp salt, 1 cup shortening, and more.

Yes, Shoo Fly Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shoo Fly Cake

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