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Kentucky Stack Cake

1 c Shortening
1 c Sugar
1 ea Egg
1 c Light molasses
3 c All-purpose Flour
1 t Baking soda
1 t Ground ginger
1/2 t Salt
1 c Buttermilk


Filling
1 lb Dried apples 6 1/2 c Water
1 c Sugar
1/2 c Firmly packed Browned sugar
3 T Butter
2 t Cinnamon
1/2 t Allspice, ground
1/4 t Cloves, ground
1/4 t Mace, ground


Preheat oven to 350 degrees. Grease two 9 inch round cake pans. Line bottoms with waxed paper. Beat shortening and sugar together at medium speed for seven minutes. Beat in egg, then molasses. Combine flour, baking soda, ginger and salt. At low speed, alternately beat flour mixture and buttermilk into shortening mixture until blended; do not overbeat. Spoon into prepared pans equally. Bake cakes in preheated, 350 degree oven until browned and tops spring back when lightly touched (25 to 30 minutes). Transfer pans to rack to cool completely. Turn out cakes. Wrap in plastic wrap and let stand at room temperature overnight. To prepare filling, combine apples and 6 cups water in large Dutch oven. Simmer, uncovered, 35 to 45 minutes until water is completely absorbed and apples are very tender. Stir occasionally to prevent scorching. If necessary, add more water. Mash with potato masher until lumpy. Stir in sugars, butter, cinnamon, allspice, cloves and mace. Cook, stirring, 5 minutes. Transfer mixture to storage container. Cool. Refrigerate overnight. Two days before serving, assemble cake. Cut layers in half horizontally. Place layer on serving plate. Spread one-third filling over top. Top with another cake layer. Repeat layering twice more, ending with with cake layer. Cover with plastic wrap. Chill for two days. One hour before serving, sprinkle with confectioners' sugar. Serve with whipped dream.


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