Apple Stack Cake

For the dried apple filling:

Stir together apples and 6 cups water in a large saucepan or Dutch oven. Bring to a boil then reduce heat and simmer 30 minutes or until tender. Stir in sugar, spices, lemon zest and lemon juice. Return mixture to a boil then reduce heat and simmer, stirring occasionally for 10 to 15 minutes or until most of liquid has evaporated. Then remove the pan from the heat and set aside to allow the mixture to cool completely.

For the cake:

Preheat oven to 400°F. Grease and flour five 9-inch cake pans or cast-iron skillets. Set aside.

Put the shortening into a mixing bowl. Beat shortening at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 5 to 7 minutes. Add egg, beating until yellow disappears.

Combine flour and the next 3 dry ingredients in a medium-sized bowl. Set aside.

Stir together buttermilk and molasses in a large measuring cup. Gradually add flour mixture into the shortening mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Then beat until blended. The dough will be like cookie dough.

Divide dough into 5 equal portions. It is easier to roll out the dough into a disc with a rolling pin to fit the size of your pans than to press it into the pans. Place the disc into a 9-inch greased and floured cake pan or cast-iron skillet, and firmly press the edge of the dough with floured fingers into the edge of the pan. Prick dough several times with a fork. Sprinkle each layer evenly with 1/2 teaspoon sugar. Repeat with remaining dough.

Bake at 400°F for 10 minutes or until golden brown. Three 9-inch pans fit on a oven rack. Repeat procedure as needed if you don’t have enough pans. Remove layers from pans and allow them to cool completely on wire racks. The cake will be the texture of dried biscuits.

Put your first cake layer on a serving platter then assemble the cake. To do this, spread 1 1/2 cups of dried apple filling between each layer to within 1/2 inch of edge, beginning and ending with a cake layer. (Save your prettiest cake layer for the top). Loosely cover cake, and let stand 1 or 2 days at room temperature.

Personal Note: I had my doubts about this cake at first, but after one full day, the cake absorbed the delicious spiced apple filling, and turned it into a wonderfully moist and tasty cake.

This is a recipe of Miss Sophie’s with a little modification by me. Used with permission.