Kentucky Spiced Stack Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
3 1/4 cups water |
1/2 cup packed brown sugar |
1/4 cup bourbon or apple juice |
1 teaspoon vanilla extract |
2 (6-ounce) packages dried apples |
1/2 cup vegetable shortening |
1 cup packed brown sugar |
1/3 cup molasses |
1 teaspoon vanilla extract |
3 large eggs |
2 1/4 cups all-purpose flour |
1 1/4 teaspoons baking soda |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
3/4 cup low-fat buttermilk |
cooking spray |
1 teaspoon powdered sugar |
Directions:
1. To prepare filling, combine first 5 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until the liquid is nearly absorbed. Place apple mixture in a food processor; pulse 8 to 9 times or until the consistency of a chunky puree. Set aside.
2. Preheat oven to 350°.
3. To prepare cake, beat shortening and 1 cup brown sugar at medium speed of a mixer until light and fluffy. Add molasses, 1 teaspoon vanilla, and eggs; beat well.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan; cool completely on a wire rack.
6. Split cake into thirds horizontally using a serrated knife. Place bottom layer, cut side up, on a serving platter; spread with half of filling. Top with middle cake layer. Spread cake with remaining filling; top with remaining cake layer. Sift powdered sugar over top of cake.
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