Best Apple Butter Old Fashioned Recipes

OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING

Steps:

• 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
• 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
• 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
• 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
• 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
• 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.

OLD FASHIONED APPLE BUTTER STACK CAKE

Steps:

• 1. Preheat oven to 375 degrees. Lightly grease or spray with oil several 8-inch cake pans, skillets, etc.
• 2. FOR CAKE: Mix first four ingredients. Stir flour together with baking powder, soda, salt, and nutmeg. Stir vanilla into milk. Add flour and milk to liquid ingredients, blending well. Turn out on floured surface and knead like a biscuit dough.
• 3. Divide dough into 7 portions. Roll out on wax paper to fit greased 8-inch cake pans. You may have to bake in batches. Bake until done and very lightly browned, about 10 minutes. Layers do not need to cool before assembling.
• 4. FILLING: Stir together apple butter and brown sugar in a medium saucepan over medium high heat. Bring just to boiling. Remove from heat and stir in the butter until it melts completely.
• 5. Place first cake layer on cake plate that has a cover. Spread hot filling between cake layers, stacking 7 high. Smooth some filling over top of stack and let drip slightly down sides. Cover and allow to set 12 hours before serving. May sprinkle with powdered sugar just before serving if desired. Or, top of stack may be decorated with little red hot cinnamon candies.
• 6. NOTE: Layers may be frozen with wax paper in between, and filled later.

CROCK POT OLD-FASHIONED APPLE BUTTER - WEST

Steps:

• Wash, core and quarter apple (do not peel).
• Combine apples and apple juice in lightly oiled crock pot.
• Cover and cook on low for 10 - 18 hours or high for 2 - 4 hours.
• When fruit is tender, put through a food mill to remove peel.
• Measure cooked fruit and return to crock pot.
• For each pint of sieved cooked fruit, add 1 cup of sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves. Stir well.
• Cover and cook on high for 6 - 8 hours, stirring about every 2 hours.
• Remove cover after 3 hours to allow fruit and juice to cook down.
• Add sauterne for the last hour of cooking.
• If desired, spoon into hot sterilized jars and process according to standard canning methods.
• Makes about 5 1/2 pint jars.

APPLE BUTTER - OLD FASHIONED

Steps:

• wash, core, slice apples.
• cook in a little cider juice until soft.
• press through food mill
• add rest of cider and bring to a boil.
• add sugar and spices, stir occasionally
• simmer several hours until thick [heaps in a spoon].
• should be a dark brown color.
• can cook in a nesco electric slow cooker for 24 hours.
• freeze or process 10 minutes in a hot water bath.