No Crust Shoo-Fly Cake(From 1975 Edition)
A rich, molasses-flavored shoofly cake with a crumb topping, perfect for dessert or teatime, appealing to those who enjoy moist, sweet, and spiced baked treats.
Ingredients
Instructions
- Mix the flour, brown sugar, and shortening together until crumbly, like pie dough.
- In a large bowl, combine boiling water, dark molasses, and baking soda; stir until well mixed.
- Reserve 1 cup of the crumb mixture for topping.
- Combine the remaining crumb mixture with the liquid mixture and pour into a greased 9 x 12-inch oblong pan.
- Sprinkle the reserved 1 cup of crumbs on top of the batter.
- Bake at 350°F (175°C) for 40 to 45 minutes until set and bubbly.
Tips & Substitutions
To enhance the flavor of your No Crust Shoo-Fly Cake, consider using a mix of light and dark molasses for a more complex taste. If you’re out of shortening, unsalted butter can be a suitable substitute, although it may alter the texture slightly. For a vegan version, try coconut oil in place of shortening and ensure the molasses is pure.
Serving Suggestions
This cake can be served warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad, like a Multi-Fruit Salad, to balance the sweetness. A cup of coffee or tea also complements the flavors well.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to a week, but allow it to come to room temperature before serving. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Crust Shoo-Fly Cake(From 1975 Edition) contains roughly 1509 calories, with 6g protein, 105g carbohydrates, and 121g fat. It is a good source of iron (18% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 635mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just store it properly as mentioned above. The flavors may even improve overnight! If you plan to serve it the next day, it’s best to keep it covered to maintain moisture.
What should I do if the cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter. Ensure you mix just until combined. Additionally, check the freshness of your baking soda, as old leavening agents can affect the rise.
Can this recipe be adapted for other flavors?
Absolutely! You can add spices like cinnamon or nutmeg for a spiced version, or even incorporate chocolate chips for a richer taste. Just be mindful of balancing the wet ingredients if adding extra components.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).