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This simple cake, based on a recipe from Polly Wagner of Stowe, Vermont, is moist and delicious, a favorite every time we feature it in our Baker's Store here in Norwich.
3 cups (12 3/4 ounces) King Arthur White Whole Wheat Flour
1 cup (7 ounces) sugar
1 cup (2 sticks, 8 ounces) unsalted butter or margarine
1 cup (12 ounces) molasses
2 large eggs
1 cup (8 ounces) hot water
1 teaspoon baking soda
Preheat the oven to 350°F. Grease and flour a 9 x 13-inch pan.
In a large bowl, mix together flour and sugar. Cut in butter till mixture is crumbly. Remove 1 cup of the mixture and set aside. To the remaining crumb mixture, add the molasses, eggs, water and baking soda. Beat till smooth. Pour the batter into the prepared pan. Sprinkle the reserved crumbs evenly over top. Bake for 35 to 45 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool to lukewarm before serving. Yield: 1 cake, 24 servings.