Kentucky Stack Cake Recipes

Steps:

• 1. Put the flour in a large bowl. Make a well in the center of the flour; put butter in well.
• 2. Add brown sugar, baking soda, salt and 1 teaspoon of pumpkin pie spice; work into butter with fingers. Add egg and work into butter-sugar mixture.
• 3. Gradually add buttermilk, working in flour as you go, until all buttermilk is used, and a soft dough is made.
• 4. Divide dough into 7 equal portions. Press one portion into a greased and floured 9" round cake pan. Bake at 350* for 10-12 minutes. Turn layer onto a wire rack to cool. Repeat with remaining 6 portions of dough.
• 5. Combine applesauce with remaining 1 teaspoon of pumpkin pie spice. Sweeten with granulated sugar. Spread applesauce between slightly warm cake layers. Do not put filling on top layer.
• 6. Cover with plastic wrap and allow cake to age for several days for best flavor...Enjoy!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a mixing bowl. Make a well in the center of dry ingredients and pour in creamed shortening mixture, stirring until well blended. Add vanilla, stir well, batter will be stiff. Roll out dough like you would for a piecrust.
• 3. Cut to fit 9-inch pan or cast-iron skillet you should have enough to amke 7 layers. Bake 10-12 minutes. Cool layers completely.
• 4. While the layers bake/cool. 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, 1/4 teaspoon cloves, and 1 teaspoon allspice.
• 5. Alternate layers of cake with a thin layer of cooked apples. Spread remaining apples in a thin layer over top and sides of cake.
• 6. Store covered in a cool dry place or in the fridge at least overnight. The longer it sits, the better it gets