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Shoofly Crumb Cake

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“If you like molasses, you will love this rich, moist cake. The recipe comes from a Pennsylvania Dutch restauranteur named Betty Groff and is published in an old book by her called Good Earth and Country Cooking.”
READY IN:
1hr 5mins
SERVES:
15
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
  2. Reserve one cup of the crumbs for topping.
  3. Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
  4. Pour this mixture into a greased 9 x 13 inch baking pan.
  5. Sprinkle the reserved 1 cup of crumbs on top.
  6. Bake in a 350 F oven for 55 minutes.

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