Molasses Shoo-fly Cake

cakes, penndutch

1 single *pastry
1 single *liquid:
1/2 cup molasses
1 each egg yolk, well beaten
1/2 tablespoon soda
1 single *dissolved in:
3/4 cup water, boiling
1 single *crumbs:
3/4 cup flour
1/2 cup brown sugar
2 tablespoon shortening
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt

Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.