Sho Fly Cake
Sho Fly Cake is a rich, moist dessert featuring a molasses flavor with a crunchy crumb topping, perfect for those who enjoy sweet, nostalgic baked treats.
Ingredients
Instructions
- Combine flour, sugar, and butter, working into fine crumbs. Keep out 1 1/2 cups of crumbs for topping.
- Mix boiling water, molasses, and baking soda until well combined.
- Add the remaining crumbs to the molasses mixture and mix well until the batter is thin.
- Pour the batter into a greased and floured pan.
- Sprinkle the 1 1/2 cups of reserved crumbs on top.
- Bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
To achieve the best texture, ensure the butter is softened but not melted when mixing with the flour and sugar. If you want a slightly different flavor, try substituting half of the molasses with honey or maple syrup. This cake can also be made using whole wheat flour for a healthier twist. For an extra touch, add a pinch of cinnamon or nutmeg to the batter.
Serving Suggestions
Sho Fly Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for brunch or dessert. Consider serving it alongside a fruit salad to balance the richness.
Storage & Reheating
Store leftover Sho Fly Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or warm it in a toaster oven until just heated through, avoiding overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Sho Fly Cake contains roughly 881 calories, with 7g protein, 212g carbohydrates, and 2g fat. It is an excellent source of iron (37% of the Daily Value) and potassium (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 694mg per serving (30% 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 use a different type of sugar in this recipe?
Yes, you can experiment with different sugars. While brown sugar gives the cake its characteristic flavor, using light or dark muscovado sugar can add a more intense molasses taste. Just keep in mind that it may alter the texture slightly.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to ensure the cake holds together well. The baking time may vary slightly, so keep an eye on it.
Can I freeze Sho Fly Cake?
Yes, Sho Fly Cake freezes well. Wrap individual slices tightly in plastic wrap and then place them in an airtight container. It can be frozen for up to three months. When ready to enjoy, thaw overnight in the refrigerator and warm as desired.
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).