OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING

by Sheryl

The old-fashioned, stacked cake is made of a Paula Deen recipe, filled with apple butter. Let’s try some traditional dessert that has been popular in some places. Let your family and friends enjoy this dish.

Ingredients:

For the Cake:

1/2 cup vegetable shortening
1/2 cup sugar 1/2 c buttermilk
1/3 cup molasses
(1) big egg, slightly beaten
1 tsp vanilla extract
3 1/2 cup 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

For Appalachian Apple Butter Filling:

4 cup roughly chopped dried apples
3/4 cup dark-brown sugar, firmly packed
1 tsp ground ginger
1 tsp cinnamon, ground
6 cup apple cider (not juice)

Directions:

1. Prepare your cake. Preheat the oven at 350 degrees. Spray 6 (9-inch) Nonstick Oil spray pans. Fill the panel bottoms with parchment paper circles then spray them on a parchment paper again with non-stick cooking spray.

2. In a bowl, add shortening and sugar to stabilize it at small degrees. Add the buttermilk, molasses, egg, and vanilla, then fold. Make sure everything is completely mixed.

3. In a bowl, add shortening and sugar to stabilize it at small degrees. Add the buttermilk, molasses, egg, and vanilla, then fold. Make sure everything is mixed.

4. Shape the dough in a log on a lightly floured surface, divided into six equal parts. Place a portion on each prepared saucepan, pat the dough gently with your fingertips on the edges of the pots.

5. Bake at about 10 to 12 minutes until light brown. Remove from the pan and let cool down completely on the wire racks. Cake has the texture of a gingerbread cookie.

6. Mix the brown sugar, 1 tsp ginger, and 1 tsp cinnamon. To cover the berries, add an apple cider. Add and stir in low boil and steam for 45 minutes. Take the pan out from the heat and let it slightly cool for 10 minutes. To smooth, the filling use any food processor or food blender.

7. Add and put one layer of cake on a serving platform, or cake stand; spread it over with warm filling of about 3/4 cups. Continue line up with other cake layers, and create a stack. Should not scatter over the filling.

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