The old-fashioned stack cake, packed with apple butter, comes from a recipe created by Paula Deen. The magazine states that in the south of Appalachia stack cakes were common when people gathered for special events. Let’s try a traditional dessert that has been famous in a certain place.
Servings: 10 | Prep Time:30 Mins | Cook Time:10 Mins.
1/2 cup vegetable shortening
1/2 cup sugar 1/2 c buttermilk
1/3 cup molasses
1 big egg, slightly beaten
1 teaspoon vanilla extract
3 1/2 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt · pinch of nutmeg
powdered sugar for dusting
APPALACHIAN APPLE BUTTER FILLING
4 cup roughly chopped dried apples
3/4 cup dark-brown sugar, firmly packed
One teaspoon ground ginger
1 teaspoon cinnamon, ground
6 cup apple cider (not juice)
Prepare the cake. At 350 degrees preheat the oven. Spray 6 (9-inch) spray pans with non-stick oil. Fill the bottoms of the panels with parchment paper circles then spray again with non-stick cooking spray on a parchment paper.
Combine shortening and sugar in a medium or large bowl mix it at a medium degree. Then, add the buttermilk, molasses, egg, and vanilla. Make sure to mix everything completely.
Mix the combined flour, ginger, baking soda, salt, cinnamon, and nutmeg in a large bowl. Leave a crater-like space in the center of the mixture for the shortening mixture. Stir everything well until combined.
Shaped dough into a log on a lightly floured surface; split into six equal portions. Place a section onto each prepared pan, gently pat the dough on the edges of the pots with your fingertips.
Bake until mildly browned, or for 10 to 12 minutes. Remove from pan and let on the wire racks cool completely. Cake has a gingerbread cookie texture.
Make the filling. Mix brown sugar, 1 teaspoon of ginger and 1 teaspoon of cinnamon. Add apple cider to cover the fruit. Stir in low boil and steam for 45 minutes, stirring frequently. Remove from heat and leave for 10 minutes or slightly cooled. use any food processor or food blender to smoothen the filling.
On a serving platform or cake stand, put one cake layer; spread it out with around 3/4 cup of warm filling. Continue and line with other cake layers, create a stack. Do not spread the filling over top.
Cover and cool the cake for a total of 24 hours. Top with powdered sugar just before eating.