Tony Claxton's Recipes
Apple Stack Cake		    

This recipe is from the Appalachian region of the United States. I found it in Culinaria: The United States, a Culinary Discovery, 1998. It really needs to stand a full day before eating. The layers become softer and the flavors really seem to come together with the extra time. The cake has 7 layers, so you will probably have to bake the layers in batches. Make sure the pans are cool before pressing in the next batches of dough.

                                   

Ingredients
For Cake Layers:
5 1/4 C Flour
1 t Baking Soda
1 t Baking Powder
1 t Salt
1 t Cinnamon
2 C Brown Sugar, packed
1 C Shortening
2 Eggs
2 t Vanilla
1/2 C Buttermilk 		    For Filling:
5 C Water
1 lb Dried Apples, chopped
2 C Brown Sugar, packed
1/2 t Nutmeg
1/2 t Salt
2 t Cinnamon
1/2 t Cloves
Powdered Sugar


Instructions
  • Preheat oven to 350°.
  • Grease and flour as many 9-inch cake pans as your oven will hold at one time.
  • Combine flour, baking soda, baking powder, salt and cinnamon.
  • Cream together brown sugar and shortening in large bowl.
  • Add eggs one at a time, beating well after each addition.
  • Beat in Vanilla.
  • Add dry ingredients alternately with milk, beating on low until just combined.
  • Divide dough into seven equal portions.
  • Pat dough into the prepared pans.
  • Bake 10 minutes or until golden crust forms.
  • Cool cakes in pans, remove and cool completely on wire racks.
  • Clean pans and re-grease and flour them and cook the remaining layers.
  • In a large dutch oven bring water to a boil and add apples.
  • Cook over medium heat until all water is absorbed, about 20-25 minutes.
  • Add sugar, nutmeg, salt, cinnamon and cloves and simmer 15 minutes, stirring frequently.
  • Place 1 cake layer on serving platter and spread 1/6 of the hot apple filling on top.
  • Continue layering until all filling and layers are used. Finish with a cake layer on top.
  • Let stand 24 hours before serving.
  • Sift powdered sugar over the top of cake before serving.


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