This recipe was clipped from the Knoxville News Sentinel back in the mid-1960s by my mother. It’s a cherished memory from her childhood in Grainger County, TN. Over the years, I’ve made some adjustments, like cooking the filling in a slow cooker instead of on the stovetop. I’ve been making this cake for almost 50 years now.
Filling:
Ingredients:
- 8 cups dried apples, packed
- 6 cups 100% apple juice or cider
- 1 tsp cinnamon
Instructions:
- In a slow cooker, combine the dried apples, apple juice or cider, and cinnamon.
- Cook on low until the apples are fully hydrated and soft.
- Mash the apples using a potato masher to create a chunky sauce. For a smoother filling, use a blender or food processor and pulse until desired consistency is reached.
- Optionally, add 1/2 tsp cloves or allspice for additional spice. Taste and adjust seasoning as desired.
- The filling can be made in advance and stored in the refrigerator for up to 48 hours.
Layers:
Ingredients:
- 8 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup Crisco
- 1 cup sugar
- 1 cup molasses
- 3 eggs
- 1/2 cup milk
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour 3 cake tins or use a baking spray.
- In a large bowl, sift together the all-purpose flour, baking soda, baking powder, ginger, cloves, nutmeg, and salt.
- In a separate bowl or stand mixer, cream together the Crisco, sugar, and molasses.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry mixture to the wet mixture, alternating with the milk, until a stiff dough forms.
- Turn out the dough onto a floured surface and divide it into 9 sections, shaping each into a rectangle.
- Press each portion of dough into a greased and floured cake tin, creating thin layers like cookies. Bake for 8 to 10 minutes, until slightly dry.
- Remove the layers from the tins and repeat until you have 9 layers in total.
Assembly:
- Place one layer on a serving plate or cake stand.
- Spread 3/4 cup of the prepared apple filling over the layer.
- Continue layering the remaining cake layers and filling, ending with a cake layer on top.
- Some cooks cover the top layer with additional filling, but this is optional.
- Cover the assembled cake with a cake taker lid or plastic wrap. Do not use foil.
- Refrigerate the cake for at least 48 hours before slicing and serving.
- Enjoy this delicious and traditional Old Fashioned Apple Stack Cake