Josies Famous Molasses Crumb Cake Food

MOLASSES CRUMB CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, sugar, and butter together in a large bowl until large crumbs form. Separate 2 cups of the flour mixture into another bowl and set aside.
• Stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. Pour the batter into the prepared baking dish. Sprinkle the reserved flour mixture over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOLASSES CRUMB CAKE

Steps:

• Grease a 9"x13" pan or line it with parchment paper.
• In a large bowl combine flour and sugar.
• Cut in the butter using two knives, a pastry blender, or your fingers.
• Reserve one cup of crumbs for the topping.
• In a separate bowl, add the baking soda and molasses to the boiling water.
• Stir until fizzy.
• Pour the liquid mixture into the bowl with the butter, flour, and sugar. Stir to combine.
• Pour combined mixture into the prepared pan.
• Top with the reserved crumb mixture.
• Cook for 40-45 minutes at 350 F or until a tester comes out clean.

JOSIE'S FAMOUS MOLASSES CRUMB CAKE

Steps:

• Preheat oven to 350℉.
• Butter a 9″x13″ baking pan. Use a small pat of butter in a paper towel and rub on all surfaces including the corners.
• In a large mixing bowl, stir together the flour and sugar. Add the butter and rub together into the dry ingredients with your fingers or a pastry blender. Alternatively, use the paddle attachment with a stand mixer. Be sure to leave the butter in pea sized pieces.
• Reserve 1 cup of the flour, sugar and butter mixture for the crumb topping.
• In another bowl, add the boiling water. Then add the baking soda and molasses and stir until fizzy.
• Add the liquid ingredients to the dry ones and stir to combine. Pour the mixture into the prepared pan. Sprinkle the batter unevenly with the reserved crumbs. The cake will pop up through the open spaces to create a nice-looking cake.
• Bake for 45-50 minutes until a toothpick come out clean.
• Let cool on a baking rack and serve right from the pan.

SHOOFLY CRUMB CAKE

Steps:

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

MOLASSES CRUMB CAKE

Steps:

• Mix together flour, sugar, oil, and salt. Reserve two cups for crumb topping.
• Dissolve baking soda into warm water.
• Add water mix and molasses to dry ingredients.
• Mix until smooth and pour into a greased pan (I use a glass cake dish).
• Sprinkle crumbs on top.
• Bake at 350 for 45 minutes.

AMISH MOLASSES CRUMB CAKE

Steps:

• mix all crumb ingredients and save 3/4 cup of crumbs.
• to prepare BATTER.
• pour milk over baking soda, pour this mixture over molasses.
• add all crumbs EXCEPT reserved 3/4 cup and mix well --
• pour into a greased and floured 9" square pan.
• sprinkle reserved 3/4 cup of crumb mixture evenly over batter.
• bake at 3508 for approximately 25 minutes.

MOLASSES CAKE

Steps:

• Cream together brown sugar and butter.
• Add molasses and baking soda disolved in hot water.
• Add dry ingredients to mixture. Beat well.
• Put into greased, floured 9x9x2 inch pan,
• Bake at 350 F for 35 minutes.
• The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.

POMEGRANATE MOLASSES BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
• Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
• In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
• Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
• Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
• Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
• In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.