Time Period: 1870-1899
Shoofly Pie is the first creation I made from this time period. This is the era that railroads became firmly entrenched in America, which radically altered the baking landscape. Recipes that were once considered regional began to spread, and ingredients/equipment that were once inaccessible became readily available to average home bakers. Shoofly, named after a popular circus mule (who in turn was probably named after the popular song of the 1830s), and whose name was branded onto the molasses this pie is made from, radiated out of its Pennsylvania home and became popular nationwide.
So, let's address what has to be everyone's first question when they see this recipe. Why is a pie included in a book named "American Cake"? Not only does it have the spongy texture of a molasses crumb cake, but according to historian William Woys Weaver, Shoofly started life in 1876 as "Centennial Cake", and was eaten without any crust. The crust was added later so that people could eat it with their hands. Shoofly may be one of the few recipes that has successfully jumped families like that.
Shoofly is one of those rare baking creations that does not use eggs, making it perfect for cold weather baking. Hens don't lay eggs in the cold, and heat ruins molasses. Thankfully, we live in the 21st century, so temperature regulation isn't an issue for us, and I could make this pie any old time.
In addition to molasses and spices, this recipe incorporates coffee, which I think added a very nice flavor. You can tell from that picture that the expanding baking soda in the filling burst through the crumb topping and broke it up somewhat, but overall, I was pretty pleased with this one, and am definitely using it as my go-to Shoofly Pie recipe the next time I need to whip one up.
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Shoofly Pie is the first creation I made from this time period. This is the era that railroads became firmly entrenched in America, which radically altered the baking landscape. Recipes that were once considered regional began to spread, and ingredients/equipment that were once inaccessible became readily available to average home bakers. Shoofly, named after a popular circus mule (who in turn was probably named after the popular song of the 1830s), and whose name was branded onto the molasses this pie is made from, radiated out of its Pennsylvania home and became popular nationwide.
So, let's address what has to be everyone's first question when they see this recipe. Why is a pie included in a book named "American Cake"? Not only does it have the spongy texture of a molasses crumb cake, but according to historian William Woys Weaver, Shoofly started life in 1876 as "Centennial Cake", and was eaten without any crust. The crust was added later so that people could eat it with their hands. Shoofly may be one of the few recipes that has successfully jumped families like that.
Shoofly is one of those rare baking creations that does not use eggs, making it perfect for cold weather baking. Hens don't lay eggs in the cold, and heat ruins molasses. Thankfully, we live in the 21st century, so temperature regulation isn't an issue for us, and I could make this pie any old time.
In addition to molasses and spices, this recipe incorporates coffee, which I think added a very nice flavor. You can tell from that picture that the expanding baking soda in the filling burst through the crumb topping and broke it up somewhat, but overall, I was pretty pleased with this one, and am definitely using it as my go-to Shoofly Pie recipe the next time I need to whip one up.
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