Old-Fashioned Apple Stack Cake
Recipe Background: This beloved recipe has been handed down through generations in my family. It originated as a wedding cake tradition in eastern Kentucky, where the bride's family would prepare the spiced, dried apple filling, and wedding guests would provide one of the molasses-flavored layers to be assembled on-site. The number of layers received represented the bride's status in the community. Whether prepared in advance or savored fresh from the oven, this cake pairs wonderfully with a cup of coffee.
- 4 ½ cups flour
- 2 tsp soda
- 3 tsp ginger
- 1 tsp salt
- 1 cup softened butter
- 1 cup brown sugar
- 2 eggs
- 1 cup good sorghum molasses
- ¾ cup buttermilk
- Sieve the flour with soda, salt, and ginger.
- Cream the butter.
- Gradually incorporate the brown sugar and beat until well combined.
- Mix in the eggs.
- Add the molasses and continue to beat.
- Blend in the dry ingredients with buttermilk, beating until the mixture is smooth.
- Refrigerate the dough for 3 hours.
- Divide the dough into 5 or 6 equal portions.
- Roll out each portion on a well-floured board and press it into greased pans.
- Pierce the top of each layer with a fork.
- Bake at 400 degrees Fahrenheit for 10-12 minutes or until done.
- Allow them to cool in the pan for 5 minutes before removing.
- Cover with the dried apple filling (instructions below). Do not apply it to the uppermost layer.
Dried Apple Filling for Stack Cake
- 1 lb dried apples
- 1 cup brown sugar
- ½ cup white sugar
- ½ tsp allspice
- ½ tsp cloves
- 3 tsp cinnamon
- Rinse the dried apples and immerse them in water.
- Cook them until they become tender, then thoroughly mash them.
- Add the sugars and spices, stirring well.
- Allow the filling to cool before spreading it between the cake layers. Do not use it on the top layer.
- Assemble the layers, and your Old-Fashioned Apple Stack Cake is ready to enjoy!
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