My father in law is from the Pennsylvania Dutch area of the United States and he has a few great recipes up his sleeve. The first time I tried shoo fly cake I fell in love with its moist dark flavourful feel. I love molasses and this recipe highlights the molasses flavour.
I've modified the recipe to be vegan but the original requires salted butter instead of shortening and salt. The crumbs are supposed to be put directly into a 9x13 inch pan and the hot liquid added. If you make muffins, you must mix it first then quickly fill the muffin tins.
Shoo Fly Muffins
2 cups all purpose flour (500 mL)
2 cups whole wheat flour (500 mL)
2 cups lightly packed brown sugar (500 mL)
1 cup shortening (250 mL)
1/2 tsp salt (3 mL)
2 cups boiling water (500 mL)
2 tsp baking soda (10 mL)
1 cup fancy molasses (250 mL)
1 tsp vanilla (5 mL)
Heat oven to 375 degrees Fahrenheit or 180 degrees Celsius. Line muffin tins with paper liners or grease with shortening.
Mix together all purpose flour, whole wheat flour, sugar, shortening and salt to make cake crumbs. Reserve 1/2 cup (125 mL) crumbs for topping.
Mix together boiling water, baking soda, molasses and vanilla. Add to cake crumbs - the mixture will fizz and foam. Quickly fill muffin cups. Sprinkle with reserved cake crumbs. Bake for approximately 20 minutes.
Makes 24 muffins.
3 comments:
I have never had shoo fly cake before, but it sounds delicious!! It seems like a lot of the really good recipes come from that area.
I'd like to make the shoo fly muffins, the name just tickles my fancy. Can you explain to me, please, why the measurements even though not liquid, are in mls instead of grams? I'm confused.
I converted the imperial volume measurement to metric volume. It never crossed my mind to weigh the dry ingredients for a conversion weight....and now, I've eaten them.
We don't use weight as a measure as much as volume in Canada. Not the same in every country, so I do rely on my weigh scale to help with other recipes.
Post a Comment