This is an old fashioned mountain stack cake recipe. The dried apples are cooked with spices and brown sugar, making a delicious filling for the cake layers.
- 3 packages dried apples (6 oz each)
- 1 cup brown sugar (packed)
- 1 1/2 teaspoons ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon allspice
- 1/2 cup shortening
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup molasses
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ginger
- 1 cup whipping cream (whipped)
- Place dried apples in a saucepan; add water to cover.
- Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender.
- Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside.
- Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar.
- Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Stir in milk and molasses.
- Combine flour, baking powder, soda, salt and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough.
- Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.
- Pat each portion of dough into an 8-inch circle on greased baking sheets.
- Bake at 350° for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers.
- Cover and chill for 8 hours.
Spread whipped cream or whipped topping over top of cake before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||5 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|