This Apple Stack Cake Recipe is almost like an Applesauce Cake recipe. It's from an old-fashioned stack cake recipe that uses sorghum molasses in the batter and it's frosted with a spiced applesauce mixture. Some believe it's an Appalachian Apple Stack Cake recipe that's been passed down over the years.
Keyword Appalachian Apple Stack Cake, Apple Stack Cake, moonshiners apple stack cake, Old fashioned Stack Cake
Place peeled and chopped apples in a large dutch oven, add brown sugar, cinnamon, ginger, and nutmeg. Gently mix to incorporate the spices throughout the apples.
Add enough water to cover the apple spice mixture and bring to a boil over medium-high heat.
Lower the heat and simmer until the apples are tender and sauce is thick, stirring frequently. (May add more water if needed)
Remove from heat. Using a potato masher, mash the apples gently just until the end product is in smaller pieces but not until it resembles applesauce.
To Make the Cake dough
Preheat the oven to 350°F.
Spray two or more 9-inch cake pans or a 9 1/2 inch cast iron skillet with cooking spray.
In a large mixing bowl, beat the shortening, sugar, and molasses until the mixture is smooth and creamy. Add eggs one at a time and beat well after each one.
Add the flour, baking soda, baking powder, and salt in another large bowl and blend well with a pastry blender
Change to a dough hook on the mixer and add one-third of the flour and half of the buttermilk and mix well. Add another third of the flour and the rest of the buttermilk and mix well. Slowly add the last third of the flour and slowly and gently allow the dough hook to knead the dough. (The mixture should be the consistency of cookie dough)
Place the dough onto a lightly floured dough board. Divide the dough into six equal pieces. Roll out one piece to slightly less than a 9 inch round.
Place the round in one of the pans and pat evenly into the bottom of the pan/cast iron skillet. Lightly prick the dough all over with a fork. Repeat with a second piece if using two cake pans or skillets.
Bake until firm when lightly pressed, about 15 minutes, it will not rise as it bakes.
As soon as the first layer is removed from the oven, turn it out on a cake plate and spread 1 cup of the apple mixture on top. Top with second layer and top with another cup of the apple mixture. Repeat until all six layers are stacked with the apple mixture between the layers. Top the sixth layer with the remaining apple mixture.
Cover the cake with plastic wrap or an airtight container and let sit at room temperature for 2 days allowing the cake layers to absorb the apple mixture.
Slice and serve. (can also be topped with whipped topping)