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Tennessee Stack Cake




Source of Recipe


Now We're Cookin' - Northwood Presbyterian Church

3 packages dried apples, (6 oz each)
1 cup brown sugar, packed
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup milk
1/2 cup molasses
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup whipping cream, whipped


Place apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain; mash apple. Stir in brown sugar and next 3 ingredients; set aside.
Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in milk and molasses.
Combine flour, baking powder, soda, salt and ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill 1 hour.
Pat each portion of dough into an 8-inch circle on greased baking sheets.
Bake at 350 degrees for 10 minutes or until golden. Carefully remove layers to wire racks, and let cool completely. Stack layers, spreading even amounts of reserved apple mixture between layers. Cover and chill 8 hours.
Spread whipped cream over top of cake before serving.
Yield: one 8-inch cake.