Apple Stack Cake

Recipe of Miss Sophie with a little modification

Used with permission

Dried Apple filling:

3 (6 ounce) packages dried sliced apples, coarsely chopped

6 cups water

1 cup firmly packed brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

1 tablespoon lemon zest

2 tablespoon fresh lemon juice


1/3 cup vegetable shortening

1/2 cup sugar

1 large egg

4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup buttermilk

1/2 cup molasses

2 1/2 teaspoons sugar for sprinkling


For dried apple filling:

Stir together apples and 6 cups water in a large saucepan or Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. Stir in sugar, spices, lemon zest, and lemon juice. Return mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 to 15 minutes or until most of liquid has evaporated. Cool completely.

For the cake:

Beat shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 1/2 cup sugar, beating 5 to 7 minutes. Add egg, beating until yellow disappears.

Combine flour and next 3 ingredients. Stir together buttermilk and molasses in a large measuring cup. Gradually add flour mixture to shortening mixture alternately with buttermilk mixture, beginning and ending with flour mixture; beat until blended. The dough will be like cookie dough.

Divide dough into 5 equal portions It is easier to roll out the dough into a disc with a rolling pin to fit the size of your pan than to press into pan.  Place each thin disc in a 9-inch greased and floured cake pan or cast-iron skillet, and firmly press the edge of the dough with floured fingers into the edge of the pan. Prick dough several times with a fork. Sprinkle each layer evenly with 1/2 teaspoon sugar. Repeat with remaining dough.  

Bake at 400° for 10 minutes or until golden brown.  Three 9-inch pans fit in a oven rack.  Repeat procedure as needed to bake in pans. Remove layers from pans; cool completely on wire racks. The cake will be the texture of dried biscuit.  

Spread 1 1/2 cups Dried Apple Filling between each layer to within 1/2 inch of edge, beginning and ending with a cake layer. (Save your prettiest cake layer for the top).  Loosely cover cake, and let stand 1 or 2  days at room temperature.  

Personal Note: I had my doubts about this cake at first, but after one full day, the cake absorbed the delicious spiced apple filling, and turned it into wonderfully moist and tasty cake.