Best Great Grandma Effies Old Fashioned Stack Cake Recipes

GREAT GRANDMA EFFIE'S OLD FASHIONED STACK CAKE

Steps:

• Cream shortening with molasses in very large bowl, then add in one beaten egg.
• Mix all dry ingredients adding milk in as you mix. Add Vanilla. Beat to a stiff dough.
• Flour your counter and lightly flour your rolling pin. Roll out to thickness of pie dough. (VERY THIN) This dough will make 9-10 layers.
• Cut out your circles with a scalloped pie pan. Place rounds of dough on a cookie sheet (I line it with wax paper) 2 at a time. And bake 12 minutes at 350°F.
• After all rounds are baked, put layers together with a homemade or sweet flavored applesauce.
• Let set before serving. Great also warm with vanilla ice cream.
• My time chart is if you also made your own applesauce (peeling coring etc.).

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.

TENNESSEE MOUNTAINS STACK CAKE

Steps:

• Cream butter and sugar well.
• Add molasses,scraping cup to get it all out.
• Add eggs,one at a time,beating well after each addition.
• Sift dry ingredients together and add alternately with milk.
• Spoon batter into six greased and floured round cake pans,spreading batter about 1/3 inch thick in each pan.
• Bake about 15 mintues in 350 oven.
• When cool,put thick applesauce between the layers,and stack them up and sprinkle the top with powdered sugar.

OLD FASHIONED STACK CAKE

Steps:

• Cream sugar and butter together; add eggs, 1 at a time,beating well after each addition.
• Sift flour, measure with dry ingredients.
• Add dry ingredients alternately to batter with butter, milk, and vanilla.
• Work dough like biscuit dough.
• Divide into 6 or 7 parts.
• Pat into cake pans and bake 10 to 12 minutes in 375 degree oven.
• Stack and add dried cooked apples between layers.
• Thanksgiving and Christmas cake.

MOM'S APPLE STACK CAKE

Steps:

• Mix together cookie layer ingredients and add enough flour to roll out nicely.
• Take a piece of dough about the size of your fist and pat it out in pie tins.
• It will be thin.
• Bake 2 at a time at 375 degrees about 10 minutes.
• Makes about 9 pie size cookies.
• Spread filling between each layer and on top of assembled cake.
• Sometimes you can make 2 cakes from this recipe.
• This cake improves with age after the filling has soaked into the cookie layers.
• Best if eaten a day or 2 after it is made.

TENNESSEE STACK CAKE

Steps:

• For the filling:
• Bring the apples and water to cover to a boil in a medium saucepan.
• Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
• Drain the apples and let cool until just warm, about 15 minutes.
• Puree the apples in a food processor until smooth.
• Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
• For the layers:
• Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
• Coat 2 baking sheets with cooking spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
• With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
• Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
• Divide the dough into 8 equal portions.
• Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
• Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
• Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
• Transfer the disks to a rack and cool completely, at least 1 hour.
• Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
• To assemble the cake:
• Place one layer on a serving plate and spread with 1 cup filling.
• Repeat 6 times.
• Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
• Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
• Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.