Mom's Apple Stack Cake
|1/2 c||criscoe shortening|
|31/2 c||all purpose flour|
|1 tsp||vanilla extract|
|1/2 tsp||baking soda|
|1 lb||granny smith apples|
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DirectionsPreheat oven to 350 degrees. Spray six 9-inch cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
2. Using an electric mixer, beat shortening and sugar until creamy. Add buttermilk, molasses, egg and vanilla, beating well.
3. Combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.Stir well, and roll out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ¼ teaspoon cloves, and 1 teaspoon allspice.Dust with powdered sugar.