TENNESSEE MOUNTAIN STACK CAKE
Provided by Warren Brown
Categories Cake Fruit Dessert Bake Vegetarian Wedding Dried Fruit Apple Chill Party Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One stacked cake to serve a crowd
Number Of Ingredients 21
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.
GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
- Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
TENNESSEE STACK CAKE
Recipe by Andrea Hall Puyallup, Wash. The article reads ... This eight-layer cake, an Appalachian specialty, is known by various names, including apple stack cake, pioneer stack cake, and washday stack cake. The last name refers to how the cookie-like layers were often baked on washday and then layered with apple butter and left to sit for a day or two before being served. As the cake sits, the cookie-like layers soak up moisture from the apple butter and soften, becoming tender and cake-like in the process.
Provided by Charlotte J
Categories Dessert
Time P1DT30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- For the filling:
- Bring the apples and water to cover to a boil in a medium saucepan.
- Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
- Drain the apples and let cool until just warm, about 15 minutes.
- Puree the apples in a food processor until smooth.
- Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
- For the layers:
- Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
- Coat 2 baking sheets with cooking spray.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
- With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
- Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
- Divide the dough into 8 equal portions.
- Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
- Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
- Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
- Transfer the disks to a rack and cool completely, at least 1 hour.
- Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
- To assemble the cake:
- Place one layer on a serving plate and spread with 1 cup filling.
- Repeat 6 times.
- Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
- Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
- Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.
Nutrition Facts : Calories 821.6, Fat 20.5, SaturatedFat 12.2, Cholesterol 91.6, Sodium 377.6, Carbohydrate 154, Fiber 6.8, Sugar 91.5, Protein 10.1
TENNESSEE T-CAKES
Make and share this Tennessee T-Cakes recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 29m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Add the brown sugar and white sugar to the melted butter and set aside (some of the brown sugar will melt).
- In mixer with paddle gently mix egg and bourbon vanilla.
- Add the butter and sugar mixture to the egg mixture and beat on low until mixed well.
- Add flour all at once to mixer. Mix well; you will see it look just like it did on the program, sticky and ribbon-like. I used a measuring cup to pour it into the paper cups without the mess of a melon baller.
- Bake at 350 degrees F for 14 minutes, turning at 7 minutes.
- Sprinkle with powdered sugar. Keep in closed container after cooled.
- Note: (makes a Wilton mini tin full).
- VARIATIONS:.
- FOR KEY LIME:.
- no vanilla, instead use 2 tsp key lime.
- FOR LEMON:.
- no vanilla, instead use 2 tsp lemon juice.
- FOR FUDGE:.
- Poke hole in hot t-cakes with large frosting tip. Fill with your favorite Hot Fudge Sundae topping.
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