tennessee apple stack cake |
* 3 packages dried apples, (6 oz each) |
* 1 cup brown sugar, packed |
* 1 1/2 teaspoons ground ginger |
* 1/4 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 dried apples in a saucepan; add water to cover. bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. drain and mash apples. stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside. |
beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. continue beating until light and fluffy. add eggs, one at a time, beating well after each addition. stir in milk and molasses. |
combine flour, baking powder, soda, salt and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. divide dough into 8 equal portions; cover and chill for 1 to 2 hours. |
pat each portion of dough into an 8-inch circle on greased baking sheets. bake at 350° for 10 minutes or until golden brown. carefully remove layers to wire racks; cool completely. stack layers, spreading equal portions of reserved apple mixture between layers. cover and chill for 8 hours. spread whipped cream or whipped topping over top of cake before serving. |
whipped cream or whipped topping over top of cake before serving. |
