Best Old Fashioned Stack Cake Recipes

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OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING



Old-Fashioned Stack Cake with Appalachian Apple Butter Filling image

I found this old-fashion stack cake recipe in my local newspaper. I immediately thought of our stack cake queen, Bea Liles. I haven't made this yet but I hope someone will and give it a review. Altho this recipe calls for dried apples, I see no reason why you couldn't use fresh, and your own recipe for apple butter. Enjoy! This...

Provided by Dee Stillwell

Categories     Cakes

Time 40m

Number Of Ingredients 20

CAKE INGREDIENTS
1/2 c vegetable shortening
1/2 c sugar
1/2 c buttermilk
1/3 c molasses
1 large egg, slightly beaten
1 tsp vanilla extract
3 1/2 c all purpose flour
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
pinch of nutmeg
powdered sugar for dusting
APPALACHIAN APPLE BUTTER FILLING
4 c roughly chopped dried apples
3/4 c dark brown sugar, firmly packed
1 tsp ground ginger
1 tsp cinnamon, ground
6 c apple cider (not juice)

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 STACK CAKE



Old Fashioned Stack Cake image

This is a tall, lopsided old-fashioned family favorite. Dried fruit is soaked and spiced to make the filling. The cake layers are baked on top of the round cake pans, not inside. Make sure the dough is well chilled. Any type of dried fruit may be used. We love apple!

Provided by JEANIE BEAN

Categories     Desserts     Cakes

Time 17h

Yield 12

Number Of Ingredients 11

4 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 ½ teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
½ cup butter, melted
2 (6 ounce) packages dried mixed fruit
ground cinnamon to taste
¼ teaspoon ground nutmeg (or to taste)
salt to taste

Steps:

  • In a medium bowl, mix the flour, sugar, salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed. Wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Turn a 9 inch round baking dish upside down, and lightly grease the surface.
  • Pinch off a portion of the dough and roll out into a 9 inch circle approximately 1/3 inch thick. Continue this process with all the dough, making 5 to 7 layers.
  • Bake each layer individually in the preheated oven 8 minutes, or until lightly brown.
  • In a medium saucepan over medium heat, place the dried fruit in enough water to cover. Cook until soft and spreadable, but not runny, about 20 minutes.
  • Drain the fruit well. Mix in the cinnamon, nutmeg and salt.
  • Stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer. Chill in the refrigerator 8 to 12 hours, or overnight.

Nutrition Facts : Calories 447 calories, Carbohydrate 84.5 g, Cholesterol 82.3 mg, Fat 9.9 g, Fiber 1.1 g, Protein 7.2 g, SaturatedFat 5.5 g, Sodium 352.8 mg, Sugar 33.7 g

OLD FASHIONED APPLE BUTTER STACK CAKE



Old Fashioned Apple Butter Stack Cake image

I found my recipe for this cake to use with apple butter. It also uses sorghum, which you can replace with molasses or brown sugar, or even dark corn syrup, if you can't find sorghum. But give sorghum a try - the taste is different from any other sweetener, and worth looking for. You may want to start this cake the day before -...

Provided by Susan Feliciano

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 16

CAKE
1 c white sugar
3 Tbsp butter, softened
1/2 c sorghum
2 eggs, beaten
5 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp ground nutmeg
1/2 c milk (or less)
APPLE BUTTER FILLING
2 c apple butter
3/4 c brown sugar
3 Tbsp butter, cut in chunks

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.

GREAT GRANDMA EFFIE'S OLD FASHIONED STACK CAKE



Great Grandma Effie's Old Fashioned Stack Cake image

Make and share this Great Grandma Effie's Old Fashioned Stack Cake recipe from Food.com.

Provided by Serena 485247

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup shortening
1/2 cup sugar
1/3 cup sorghum molasses
1 egg, beaten
3 1/2 cups flour
1/2 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla
3 -4 cups applesauce, homemade is best (sweet, thick, chunky, spiced)
1 cup raisins (optional)

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.).

Nutrition Facts : Calories 393.6, Fat 11.4, SaturatedFat 2.9, Cholesterol 21.6, Sodium 295, Carbohydrate 68, Fiber 2.2, Sugar 19, Protein 5.7

OLD FASHIONED STACK CAKE



Old Fashioned Stack Cake image

Make and share this Old Fashioned Stack Cake recipe from Food.com.

Provided by Danny Beason

Categories     Dessert

Time 1h12m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups sugar
1 teaspoon baking soda
6 cups flour
1 teaspoon vanilla
1/2 cup buttermilk
2 eggs
1/2 cup molasses
3 teaspoons baking powder
1 teaspoon salt
1 cup butter

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.

OLD-FASHIONED STACK CAKE



Old-Fashioned Stack Cake image

Provided by Barbara Barger

Categories     Cake     Milk/Cream     Dessert     Bake     Apple     Fall     Gourmet     Maryland

Number Of Ingredients 19

For filling
1 pound dried apple slices
5 cups water
2 cups sugar
1/4 teaspoons salt
1 teaspoon cinnamon
1 teaspoon vanilla
For cake layers
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
5 to 6 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening
2 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
confectioners' sugar for dusting
Accompaniment: cinnamon-flavored whipped cream

Steps:

  • Make filling:
  • In a large bowl combine apples and water and chill, covered, overnight.
  • Transfer apples and water to a large heavy saucepan (at least 5 quarts) and add sugar, salt, and cinnamon. Bring mixture to a boil, stirring, and cook at a low simmer, stirring frequently, until softened, 30 to 40 minutes. Stir in vanilla and cool completely. In a food processor pulse apple mixture in batches until chopped coarse, transferring to a large bowl. Filling may be made 1 day ahead and chilled, covered.
  • Make cake layers:
  • Preheat oven to 400°F.
  • In a small bowl stir together buttermilk, baking soda, and baking powder and set aside. Into a large bowl sift together 4 cups flour and salt.
  • In another large bowl with an electric mixer beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add buttermilk mixture and beat until combined well. Gradually add flour mixture, beating until combined well. Add enough of remaining 2 cups flour, 1/4 cup at a time, to form a soft but not sticky dough.
  • Turn dough out onto a lightly floured surface and divide into 6 pieces. Working on a lightly floured sheet of wax paper shape each piece into a disk and roll each disk into a 9-inch round. Arrange rounds on wax paper and gently prick dough all over with a fork. Bake layers one at a time on wax paper on a baking sheet in middle of oven until golden, 12 to 15 minutes. Cool layers completely on racks and carefully remove wax paper.
  • Assemble cake:
  • Spread 1 cup filling on one cake layer and top with another cake layer. Continue layering filling and cake layers in same manner, ending with a cake layer. (Reserve any remaining filling for another use.) Chill cake, covered, overnight and bring to room temperature before serving. Dust top of cake with confectioners' sugar and serve with whipped cream.

OLD FASHIONED STACK CAKE



OLD FASHIONED STACK CAKE image

Categories     Fruit

Number Of Ingredients 9

4 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
4 eggs, beaten
2 teaspoons vanilla extract
1/2 cup butter, melted
2 packages (6 ounce) dried mixed fruit, salt and ground cinnamon to taste
1/4 teaspoon (or to taste) ground nutmeg

Steps:

  • In a medium bowl, mix the flour, sugar, 1 teaspoon salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed.
  • Wrap dough in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Turn a 9 inch round baking dish upside down, and lightly grease the surface.
  • Pinch off a portion of the dough and roll out into a 9 inch circle approximately 1/3 inch thick. Continue this process with all the dough, making 5 to 7 layers.
  • Bake each layer individually in the preheated oven 8 minutes, or until lightly brown.
  • In a medium saucepan over medium heat, place the dried fruit in enough water to cover. Cook until soft and spreadable, but not runny, about 20 minutes.
  • Drain the fruit well. Mix in the nutmeg, cinnamon and salt to taste.
  • Stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer.
  • Chill cake in the refrigerator 8 to 12 hours, or overnight.

OLD FASHIONED STACK CAKE



Old Fashioned Stack Cake image

A true old fashion recipe.

Provided by Terry Innis

Categories     Cakes

Number Of Ingredients 18

1/2 c butter
1 c sugar
2 tsp ginger
1/2 tsp salt
2 eggs
3/4 c molasses
1 1/2 tsp baking soda
1 c buttermilk
2/3 c all-purpose flour
FILLING
1/2 gal dried apples
1 tsp ginger
1/2 tsp cloves
2 c sugar
1 tsp cinnamon
1 tsp allspice
TOPPING
powdered sugar

Steps:

  • 1. Cream butter with eggs, sugar and molasses. Beat well. Add ginger, baking soda and salt. Add buttermilk and flour. Divide dough into 5 parts. Pat each part to fit a 9 inch round cake pan.
  • 2. Bake in 375 degree oven until browned 10 to 12 mins. for each layer.
  • 3. Cook dried apples until plump and tender. Mash apples until they are like applebutter. Add sugar and spices. Blend until mixed. Spread apples between layers of cake and on top. Sprinkle with powdered sugar.

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