How To make Applesauce Stack Cake
3/4 c Shortening
1 c Sugar
1 c Molasses
3 Eggs
4 c All-purpose flour
1/2 ts Baking soda
1 ts Salt
1 ts Ground ginger
1 c Milk
3 c Applesauce
Ground cinnamon Recipe by: Southern Living
Cream shortening; gradually add sugar and molasses, beating until smooth. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Pour batter evenly into 6 greased and floured 9-inch round cakepans. Bake at 375 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove layers from pans, and let cool completely on wire racks. Spread about 1/2 cup applesauce between each layer, and stack layers. Spoon remaining applesauce on top of cake. Sprinkle top of cake with cinnamon. Let stand at least 8 hours before serving. Store in refrigerator. NOTES : Flavor of Applesauce Stack Cake is enhanced when stored for up to 3 days. -----
How To make Applesauce Stack Cake's Videos
Farmhouse Christmas Kitchen | Inspired by The Waltons | Apple Stack Cake
#christmas #theWaltons #applestackcake
Hello friends! I'm back with my Christmas kitchen! Y'all know how much I love the time period and the set design on The Waltons, and I added some of the elements from the set to my kitchen over the past few months, which I shared on my fall kitchen video. I added a few more things and went much simpler than I normally do for Christmas. I really wanted to capture that feel of a real farmhouse kitchen before the internet, pinterest and farmhouse style:-)
I'm making a traditional Apple Stack Cake as well using my great Aunt Kate's recipe, and mother's dried apples for the filling.
***I customized my recipe based on my aunt's version, but this is a good basic apple stack cake recipe:
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Kentucky Stack Cake and a Fall Fashioned
In this episode Stacey and Jessica make a Kentucky Stack Cake and a Fall Fashioned
Kentucky Stack Cake
4 cups AP flour
½ tsp baking soda
2 tsp baking powder
1 t salt
¾ c shortening
1 c sugar
1 cup sorghum
3 eggs
1 c buttermilk
4 cups apple butter (with a few shots of bourbon)
2 T powdered sugar
Sift together dry ingredients.
Cream shortening and sugar.
Mix in sorghum.
Alternately add eggs and buttermilk.
Add flour gradually and mix.
Spread evenly among six greased and floured cake pans.
Bake 15 minutes in a 350 degree oven or until golden.
Cool layers. Add apple butter between layers, leaving top naked. Dust with powdered sugar.
Fall Fashioned
1 peeled fresh apple slice
3 dashes black walnut bitters
½ ounce brown sugar simple syrup
2 ounces Apple cinnamon infused Bourbon – (fill mason jar ¾ full with dried apples, add two cinnamon sticks, fill with bourbon and let sit 4-14 days)
Muddle the apple, bitters and simple syrup in the bottom of a rocks glass. Add the bourbon and a large ice cube. Stir to chill and garnish with a cinnamon stick and apple slice.
Apple Stack Cake Recipe
Learn how to make the best apple stack cake! Apple stack cake is so easy to make and is so delicious!
APPLE STACK CAKE
I hope you enjoy this delicious recipe from the past ???? My Grandmother made this cake many times and it is so moist and the perfect fall treat . This would also be a wonderful Thanksgiving dessert ???? I love anything vintage and I love cooking so making vintage recipes is so fun to do. I hope you give this a try ????
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Old Fashioned Apple Stack Cake - Southern Cooking - Step by Step - How to Bake Tutorial
Old Fashioned Apple Stack Cake Recipe Download from our Vol. 2 Cookbook:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Apple Stack Cakes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #driedapples #applecakes
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Old-Fashioned Apple Stack Cake (Vol. 2 Cookbook)
Layers:
1 1/4 CUP SHORTENING
2.5 CUP SUGAR
2 EGGS
1/2 CUP SORGHUM MOLASSES
1/2 CUP BUTTERMILK
1 TSP. EACH CINNAMON & GROUND GINGER
1/2 TSP. NUTMEG
1 TSP. VANILLA
5 CUPS WHITE LILY SELF-RISING FLOUR
Cream shortening and sugar until fluffy add eggs-mix.
Add remaining ingredients in order listed above. Add
flour 1 cup at a time mixing well after each addition.
Place one cup of mix in well-greased 8” round cake
pans or 1 ¼ cups if using 9” pans -bake 20 minutes at
350 degrees. Makes 5-7 layers depending on pan size.
Option: If using all-purpose add 1/8 cup baking
powder and 2 tsp. salt.
Apples:
5 CUPS DRIED APPLES
3/4 TSP. CINNAMON
3/4 TSP. NUTMEG
1/2 TSP. ALLSPICE
1 1/2 STICK OF SALTED BUTTER
3/4 CUP BROWN SUGAR
3 CUPS WATER
Combine the above ingredients in a large pot and
simmer on low until the apples are semitransparent
and soft. Place filling in between each cake layer and
on top of cake. Let it sit for at least 24-48 hours and
allow to soak before serving in a cool dry area.
Refrigerate after that but wrap airtight. Important:
bring to room temperature before serving.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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