Similar to shoo-fly pie, this simple cake is made without butter or eggs and is sweetened only with brown sugar and molasses. Unlike other Lenten cakes that are more like glorified soda breads, this is a rich and flavourful dessert. It is best served slightly warm though I’ve eaten it cold from the refrigerator without complaint.
You Will Need:
2 cups white flour
2 cups whole wheat flour
2 cups brown sugar
1 cup margarine
2 cups boiling water
1 cup mild molasses
2 teaspoons baking soda
Cut margarine into flour and sugar with a pastry cuter (or use the food processor for an even quicker method) until fine crumbs. Set aside 1 ½ cups for the topping.
Mix water, molasses and baking soda together. Add to the crumbs. Mix until batter is thin, but still lumpy. Pour into a greased 9x13 pan and top with remaining crumbs. Bake in pre-heated 350 degree F. oven for 35 minutes (mine took 45 minutes, so check frequently).
You Will Need:
2 cups white flour
2 cups whole wheat flour
2 cups brown sugar
1 cup margarine
2 cups boiling water
1 cup mild molasses
2 teaspoons baking soda
Cut margarine into flour and sugar with a pastry cuter (or use the food processor for an even quicker method) until fine crumbs. Set aside 1 ½ cups for the topping.
Mix water, molasses and baking soda together. Add to the crumbs. Mix until batter is thin, but still lumpy. Pour into a greased 9x13 pan and top with remaining crumbs. Bake in pre-heated 350 degree F. oven for 35 minutes (mine took 45 minutes, so check frequently).
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