Mix crumb ingredients (flour, shortening, brown sugar and salt) together.
Set aside 1 cup.
Mix ingredients for liquid (molasses, baking soda and hot water) and combine with crumbs. Pour into greased 9 x 13 x 2-inch pan.
Sprinkle 1 cup crumbs over top.
Bake at 350\u00b0 for 35 to 40 minutes.
This cake has a moist bottom like the Shoo-Fly Pie.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Mix thoroughly the flour, oil and sugar. Reserve 1 cup of the crumbs for the topping. Add to the remaining crumbs the boiling water, molasses and soda.
Mix these ingredients well, then pour the batter into a greased 10 x 13-inch cake pan.
Sprinkle the reserved crumbs over the batter, then bake at 350\u00b0 for 45 minutes.
Note:
This is a
recipe that comes from my grandmother and is very Pennsylvania Dutch.
Mix flour and sugar; cut in butter to make crumb mixture.
Set aside.
Mix soda, spices, molasses and hot water.
Put 1/3 crumb mixture in bottom of pie crust.
Pour in liquid.
Put rest of crumb mixture on top.
Put 4 holes in crumb mixture and let some liquid come through.
Bake at 450\u00b0 for 15 minutes, then reduce to 350\u00b0 for 20 minutes.
This is a \"wet bottom\" Shoo-Fly pie.
Work the flour, sugar and margarine together as you would a pie dough, into coarse crumbs.
Reserve 1 1/2 cups of crumbs.
Mix the molasses, boiling water and baking soda and combine with remaining crumbs.
Mix well.
Batter will be thin.
Pour into an oblong cake pan which has been greased and floured.
Sprinkle the remaining crumbs over the cake.
Bake at 350\u00b0 for 45 minutes.
Mix together flour, sugar and shortening.
Reserve 1 cup of mixture for on top of cake.
In another bowl, mix molasses and baking soda.
Add boiling water slowly, stirring.
Pour molasses mixture into flour mixture and stir.
Pour into greased and floured cake pan.
Sprinkle reserved flour mixture over top.
Bake at 350\u00b0 for 40 to 50 minutes.
Mix molasses and boiling water; add baking soda.
Then mix flour, oil or shortening, salt and brown sugar.
Mix until crumbly.
Take out 1 3/4 cups for top of cake.
Then mix remaining crumbs with liquid.
Pour into ungreased cake pan.
Sprinkle 1 3/4 cups on top.
Mix
dry
ingredients
with
oleo.
Take out one cup of crumbs to sprinkle over the top of cake.
Add molasses, water, hot
water and soda mixture.
Mix thoroughly.\tBake 45 minutes at 350\u00b0.
Mix molasses, boiling water and baking soda; set aside.
Mix flour, oil and brown sugar until crumbly.
Save 1 1/2 cups crumbs for top.
Add liquid to crumbs a little at a time; mix well. Grease and flour a 13 x 9-inch pan or two 8-inch pans.
Pour batter into pan and top with remaining crumbs.
Bake at 350\u00b0 for 50 minutes or when cake tester comes out clean.
Mix flour and sugar in bowl.
Cut in shortening until crumbly. Reserve 1 cup mixture for topping.
Mix molasses and baking soda with 2 cups warm water in bowl.
Add to flour mixture and mix well.
Pour into greased and floured 9 x 13-inch cake pan. Sprinkle reserved mixture over top.
Bake at 350\u00b0 for 1 hour, or until cake tests done.
Mix flour, brown sugar and butter.
Take out 1 1/2 cups and set aside for top of cake.
Mix syrup, water and baking soda until blended.
Add dry mixture and mix.
Sprinkle 1 1/2 cups of crumbs on top of cake.
Bake at 350\u00b0 for 45 minutes.
Blend first 3 ingredients together and save 1 1/2 cups for topping.
Mix last 3 ingredients together.
Add to first mixture. Pour in cake pan.
Spread crumbs on top.
Bake at 375\u00b0 until done.
Stir flour, sugar, baking soda, salt and shortening into fine crumbs. Remove 1/3 cup crumbs; set aside. Stir hot water and molasses into remaining mixture until blended. Pour into 9-inch cake pan. Remove square or round pan. Top with the reserved 1/3 cup of crumbs. Bake at 350\u00b0 for 25 to 30 minutes. Serves 8+. Can do ahead.
Mix flour, shortening and brown sugar together until crumbly. Set aside 1 cup of crumbs for topping.
Mix warm water, soda, baking molasses and salt by hand (no mixer).
Mix crumbs to molasses mixture.
Pour into 9 x 13-inch greased pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle the cup of crumbs over the top of the cake mix before baking.
Mix flour, shortening, salt and sugar.
Save 1 cup of crumbs for top.
Then add the molasses, hot water and baking soda.
Mix together with the flour.
Put into a greased 9 x 13-inch pan.
Put topping on cake and put in oven.
Bake at 350\u00b0 for 30 minutes or longer.
Work flour, sugar and butter together into coarse crumbs. Reserve 1 1/2 cups for topping on cake. Mix together molasses, boiling water and baking soda. Combine with remaining crumbs. Mix well. Batter will be thin. Pour into a greased and floured 9 x 13 pan. Sprinkle the 1 1/2 cups of reserved crumbs over the cake. Bake at 350\u00b0 for 45 minutes.