Old Fashioned Apple Stack Cake

This recipe is a cherished family tradition, originating from Grainger County, TN. While it has been passed down through generations, I’ve made a few adjustments over the years, including cooking the filling in a slow cooker instead of on the stovetop. It’s been a favorite for nearly 50 years.

Filling:

Ingredients

• 8 packed cups of dried apples
• 6 cups 100% apple juice or cider
• 1 tsp cinnamon

Instructions:

1. 1. In a slow cooker, combine the dried apples, apple juice or cider, and cinnamon.
   2. Cook on low until the apples are fully hydrated and soft.
   3. Use a potato masher to mash the apples into a chunky sauce.
   4. For a smoother filling, use a blender or food processor, pulsing until desired consistency is achieved.

1. You can prepare the filling in advance, up to 48 hours, and store it in the fridge.
2. If you prefer a spicier filling, add ½ tsp of cloves or allspice to taste.

Layers:

1. 1. Preheat the oven to 350°F and grease and flour three cake tins or use a baking spray like Baker’s Joy.
   2. Sift together:
      • 8 cups all-purpose flour
      • 2 tsp baking soda
      • 2 tsp baking powder
      • 1½ tsp ginger
      • ½ tsp cloves
      • ½ tsp nutmeg
      • ½ tsp salt

1. In a separate bowl, cream together in the listed order:
   • 1 cup Crisco
   • 1 cup sugar
   • 1 cup molasses
   • 3 eggs (one at a time)
   • ½ cup milk
2. Slowly add the dry mixture to the wet ingredients. This will form a very stiff dough; you can use a KitchenAid mixer if available.
3. Turn the dough out onto a floured surface, dusting it so it’s manageable. Shape it into a rectangle, then cut it into 9 sections, with each section forming a layer.
4. Using your hand dusted with flour, press the dough into each cake tin. The layers will thin out, similar to cookies. Bake for 8 to 10 minutes until the layers are slightly dry.
5. Remove the layers from the oven. They will absorb moisture from the apples, so don’t worry about them being dry at this stage.
6. Repeat this process until you have a total of 9 layers.

Assembly:

1. 1. Place one layer on a plate or the base of a cake taker.
   2. Cover it with ¾ cup of the prepared apple filling.
   3. Repeat this process, stacking layers and filling until all layers are used. Some choose to cover the top layer with the filling, but it’s optional.

1. Cover the cake with the cake taker lid or wrap it in plastic wrap. Avoid using foil.
2. Store the cake in the fridge for at least 48 hours before cutting.

Enjoy your Old Fashioned Apple Stack Cake!