Best Old Fashioned Stack Cakes Recipes

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.

APPLE STACK CAKE

Steps:

• Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely., Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Divide dough into 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with confectioner's sugar.

OLD-FASHIONED STACK CAKE

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 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.

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.