| APPLE STACK CAKE |
| This is my comfort food memory. I can see myself in my grandmother's kitchen watching her bake this cake. Smelling the apples and spices. |
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| Apple Sauce Filling 5 to 6 cups home-dried apples 4 cups water or apple cider 1 cup sugar 1 teaspoon ground giner 1 teaspoon ground nutmeg or use fresh apples cut into small slices and boiled down to they are thick and heavy. Remove small amounts of water as they are cooking until they are pretty thick. Stack Cake 3 cups plus 1/4 cup all purpose flour, divided 1/2 cup sugar 1 teaspoons baking powder 2 teaspoons ground ginger 1 teaspoon cinnamon 1 teaspoon slat 1 cup melted shortening 1 cup 100% pure sweet sorgium or 1 cup buttermilk 2 eggs 2 teaspoons vanilla Make filling first so that it can cool before cake is ready to assemble. Preheat oven to 350 degrees. Have small cast iron skillet greased. Measure the dry ingredients: 5 cups flour, sugar, baking powder, ginger, cinnamon and salt into a very large mixing bowl. Wisk all together. Make a depression or nest in the center of the flour mixture and pour in the shortening, sorghum or buttermilk and vanilla. Crack the eggs and drop them in. Wish the liquids until well mixed. With clean hands mix the ingredients as if making bisquit dough. If too dry moisten a little water at a time. If too moist add a small amount of flour until dough is workable. Roll the dough into a long rope. Cut and divide the entire rop into 6 or 8 layers. Layers should be very thin. Roll out each section to the circumfance needed for the size skillet you will be using. Roll dough onto the rolling pen and roll out onto the greased skillet. Press dough into edges of the skillet. Bake for 12 minutes or until the layer is brown on the edges and lightly brown across the top. Repeat for each layer. Assemble the cake: Place the first layer on a cake plate and spread 1 cup of apple filling over the layer. Repeat this with each layer. Do not spread filling on the top layer. Sprinkle top layer with powdered sugar if desired. Let the cake stand for six to twelve house at room tempreature. This allows the moisture from the apple filling to soak into the layers. Refrigerate for 12 to 36 additional hours before serving. |