Applesauce Stack Cake
Submitted by sylvimb
A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.
YIELD
1 cakePREP
20 minCOOK
20 minREADY
This mountain heritage cake requires patience but rewards with incredible flavor.
Six thin ginger cake layers stack up with applesauce between each one, then the whole thing sits overnight so flavors marry.
The applesauce soaks into the layers, transforming them from dry to moist and creating something closer to spice cake than traditional layer cake.
Pro Tips
- You’ll need six 9-inch round pans or bake in batches
- Let cake stand at least 8 hours before slicing for best texture
- The longer it sits, the better it gets; perfect for making ahead
- Wrap tightly and refrigerate; this keeps for up to a week
Ingredients
Directions
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℉ (190℃) 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 ½ 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.
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