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Shoo Fly Cake

Shoofly cake is what some locals call "dry bottom shoofly pie," a gloss on the Pennsylvania Dutch tradition with all the same basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required.

Recipe Source: Dutch Kitchen

Preparation Time: 5 minutes
Cook Time: 50 minutes
Servings: 12


1 cup solid vegetable shortening
4 cups all purpose flour
2 cups sugar
1 cup mild molasses
2 cups hot water
2 teaspoons baking soda


  1. Preheat the oven to 375 degrees.
  2. In a large bowl, mix the shortening, flour, and sugar with your hands until the mixture forms coarse crumbs. Reserve 1 cup of this mixture to be used later.
  3. Mix together the molasses, hot water and baking soda. Add the wet mixture to the dry mixture.
  4. Pour the filling into a greased and floured 9x13-inch baking pan. Sprinkle the reserved cup of crumb mixture on top.
  5. Bake 10 minutes. Reduce heat to 350 degrees and bake 40 minutes more.
Recipe photo of Shoo Fly Cake

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