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.
- 8 packed cups of dried apples
- 6 cups 100% apple juice or cider
- 1 tsp cinnamon
- In a slow cooker, combine the dried apples, apple juice or cider, and cinnamon.
- Cook on low until the apples are fully hydrated and soft.
- Use a potato masher to mash the apples into a chunky sauce.
- For a smoother filling, use a blender or food processor, pulsing until desired consistency is achieved.
- You can prepare the filling in advance, up to 48 hours, and store it in the fridge.
- If you prefer a spicier filling, add ½ tsp of cloves or allspice to taste.
- Preheat the oven to 350°F and grease and flour three cake tins or use a baking spray like Baker’s Joy.
- 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
- 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
- Slowly add the dry mixture to the wet ingredients. This will form a very stiff dough; you can use a KitchenAid mixer if available.
- 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.
- 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.
- Remove the layers from the oven. They will absorb moisture from the apples, so don’t worry about them being dry at this stage.
- Repeat this process until you have a total of 9 layers.
- Place one layer on a plate or the base of a cake taker.
- Cover it with ¾ cup of the prepared apple filling.
- 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.
- Cover the cake with the cake taker lid or wrap it in plastic wrap. Avoid using foil.
- Store the cake in the fridge for at least 48 hours before cutting.
Enjoy your Old Fashioned Apple Stack Cake!