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Kentucky Stack Cake Recipe

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This recipe for Kentucky Stack Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mae Philpot Bundy
Added: Sunday, April 20, 2008


1/2 c. sugar
1/2 c. shortening
1/3 c. molasses
1/2 c. buttermilk
1 egg, well beaten

3 1/2 c. flour
1 1/2 tsp. ginger
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. soda

1 lb. dried apples
1 c. sugar
2 1/2 c. water
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves

CAKE: Cream sugar and shortening. Add molasses, buttermilk and egg. Sift dry ingredients and add to the creamed mixture.

Divide into 5 portions. Roll out each portion as pastry. Cut to fit a 9-inch cake pan. Bake each layer separately at 350 for 10 to 12 minutes. When cool, stack layers with the cooked filling.

FILLING: Cook apples, sugar and water until apples are tender and the mixture is slightly thick. When almost done, add cinnamon, allspice and cloves. Cool. Spread between layers of cake and stack. It is important to let this cake sit in refrigerator 3 to 4 days before cutting. It may be frozen.

This is a family recipe over 100 years old.

Submitted by Gladys Bundy.




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