An Appalachian specialty known by variousnames, including apple stack cake, pioneer stack cake, and washdaystack cake. Be sure to let the cake set at least 8 hours, betteryet overnight, as the moisture from the filling transforms thetexture of the cookie-like layers into a tender apple-flavoredcake.
Recipe: Tennessee Stack Cake
3 (6-ounce) packages dried apples5 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 teaspoon ground ginger1 cup brown sugar, firmly packed1 1/2 teaspoons ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 cup vegetable shortening1 cup granulated sugar2 large eggs1/2 cup milk1/2 cup molasses1 cup whipping cream, whipped (sweetenedif desired)
Place apples in a saucepan; add waterto cover. Bring to a boil; cover, reduce heat, and simmer 30minutes or until tender. Drain; mash apple. Stir in brown sugar,cinnamon, cloves, and allspice. Set aside.
In a medium bowl, whisk together the flour,baking powder, baking soda, salt and ginger; set aside.
In a large mixing bowl, beat shorteningand sugar together at medium speed of an electric mixer untillight and fluffy. Add eggs and mix well. Add milk and molassesand mix well. Stir in flour mixture, mixing until mixture formsa stiff dough. Divide dough into 8 equal portions; cover andchill for 1 hour.
Pat each portion of dough into an 8-inchcircle on well-greased baking sheets (if you don’t have enoughbaking sheets to do all 8 at one time, be sure to cool pans beforeusing again).
Bake at 350°F (175°C) for 10 minutesor until golden. Carefully remove layers to wire racks and letcool completely.
Stack layers, spreading even amounts ofreserved apple mixture between layers. Cover and chill 8 hours.
Spread whipped cream over top of cakebefore serving.
Makes 12 servings.
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