Tennessee Mountains Stack Cake Recipes

TENNESSEE MOUNTAIN STACK CAKE

Steps:

• 1. Preheat the oven to 350°F and place the rack in the middle position.
• 2. Combine the dry ingredients in a bowl and whisk to combine. Set aside.
• 3. Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment and mix on medium speed until wet and grainy.
• 4. Add the molasses. Scrape the sides of the bowl with a flexible spatula to get all of the molasses into the mixture.
• 5. Add the eggs one at a time. Scrape all the way to the bottom of the bowl and mix on low speed.
• 6. Alternately add the buttermilk and the dry mixture about a quarter at a time. Stop the mixer to scrape the bowl and turn it on again on low speed for about 10 seconds. The mixture should be stiff like a soft cookie dough.
• 7. Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
• 8. Divide the dough into 6 or 8 equal portions and place each one on a round piece of parchment paper a little larger than a 9-inch cake pan. Roll out the dough to the size of the parchment. Place the cake pan over the disk and trim away the excess around the edge.
• 9. Leaving the parchment paper underneath, lift the disks onto baking sheets and bake them for approximately 10 minutes, or until the top surface appears dry and a wooden skewer inserted in the center comes out clean.
• 10. Slide the disks off the baking sheet onto a flat surface to cool.
• 11. To make the filling, combine all the ingredients in a large, heavy-bottom saucepan and bring to a light simmer. Immediately transfer to the work bowl of a food processor fitted with the steel blade and pulse into a thick paste.
• 12. To assemble the cake, spread about 1 cup of the filling onto each layer, taking care to center each disk on top of the one beneath it. Repeat until all the layers are used. Do not put apple filling on top of the cake.
• 13. Wrap the cake well and refrigerate it for up to 24 hours. This gives the apple filling time to work itself into the cake. Dust with confectioners' sugar and serve chilled.

TENNESSEE MOUNTAINS STACK CAKE

Steps:

• Cream butter and sugar well.
• Add molasses,scraping cup to get it all out.
• Add eggs,one at a time,beating well after each addition.
• Sift dry ingredients together and add alternately with milk.
• Spoon batter into six greased and floured round cake pans,spreading batter about 1/3 inch thick in each pan.
• Bake about 15 mintues in 350 oven.
• When cool,put thick applesauce between the layers,and stack them up and sprinkle the top with powdered sugar.

TENNESSEE STACK CAKE

Steps:

• In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack.
• Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. Spread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.

OLD-FASHIONED STACK CAKES

Steps:

• Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.

APPLE STACK CAKE

Steps:

• Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely., Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Divide dough into 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with confectioner's sugar.

TENNESSEE STACK CAKE

Steps:

• In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack.
• Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. Spread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.