Recipe: Stack Cake

Here are a few version of Stack Cake......

STACK CAKE

4 c. flour
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
2 tsp. ginger
3/4 c. shortening
1 c. sugar
1 c. sorghum molasses
3 eggs
1 c. milk

Sift together at least three times flour, soda, salt,
baking powder and ginger. Cream shortening. Add sugar, a
little at a time. Blend well. Then add molasses and mix
thoroughly. Add eggs, one at a time, beating after each
addition. Add milk alternately with dry ingredients. Beat
until smooth. Place mixture about 3/8 inches deep in 9-inch
greased and floured cake pans. Bake at 375 degrees for 18 minutes.
This should make 6 layers. When cool, stack together with
generous layers of applesauce between.
Applesauce for Stack Cake: Three cups evaporated
apples, cooked until tender, sweetened and seasoned with
spices.

APPLE BUTTER STACK CAKE

2 beaten eggs
1/2 c. molasses
2 tsp. ginger
1 tsp. allspice
6 c. self-rising flour*
1 c. sugar
1 c. margarine or shortening
1 tsp. cinnamon
1/4 tsp. cloves

*If you use plain flour add the following: 1 teaspoon
baking powder, 1 teaspoon salt, 1 teaspoon soda and 1/2 cup
buttermilk.
Divide into balls (6). Bake in lightly greased 9-inch
iron skillet. Heat in oven until hot; remove. Sift small
amount of flour in skillet; mash balls into skillet evenly.
Bake 4 to 6 minutes being careful not to burn bottom stack,
putting the apple butter mix between layers as you bake and
cool. Stack as high as you need. If you have to, make 2
batches. You can roll the balls of dough as cookies, cut out
with inverting plate and trim off excess and bake on cookie
sheet.

Filling For Apple Butter Stack Cake:
1 qt. apple butter (homemade)

Apple Filling:
3 (8 oz.) bags dried apples
1 c. sugar (more if tart
apples)
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Cook to thickness of apple butter and use to go between
the layers of your stack cakes.TENNESSEE STACK CAKE

1/2 c. shortening
1 1/4 c. sugar
1/2 c. plus 2 Tbsp. buttermilk
3/4 tsp. baking soda
1 Tbsp. baking powder
1/4 tsp. salt
1 3/4 tsp. ground ginger
3 3/4 c. all-purpose flour
filling (recipe follows)
dried apple slices

Cream shortening; gradually add sugar, beating well.
Add buttermilk, soda, baking powder, salt and ginger; mix well.
Add flour, about 1 cup at a time, beating at medium speed of
heavy-duty electric mixer to make a stiff dough. Divide dough
into 5 equal portions and place each on a greased cookie sheet;
pat into a 9-inch circle. Bake at 400 degrees for 6 to 8 minutes or
until golden brown. Carefully remove layers to cooling rack.
Stack the layers, spreading 3/4 cup filling between
each. Let stand overnight. Garnish top of cake with dried
apple slices before serving. Yield: one 9-inch stack cake.

Filling:
4 c. dried apples
2 2/3 c. water
1/2 c. sugar
Combine apples and water in a large saucepan; bring to
boil. Reduce heat; simmer 30 minutes or until tender. Cool.
Mash apples slightly and stir in sugar. Cool filling complete-
ly. Yield: 3 3/4 cups.
Note: Flavor of stack cake is enhanced when stored for
several days.