THE BEST Apple Stack Cake , I Promise , Old Fashioned Goodness

Apple Stack Cake – Cook Like Mama Did – Collard Valley Cooks
This is my own Apple Stack Cake Recipe. I have made it several times and everytime I revise it a little. Why to make it the best Apple Stack Cake recipe ever! I revised it again today so mark up your volume two cookbooks. You can find apples here: https://amzn.to/31EHmr4
You can find the revisions on the website here: https://collardvalleycooks.com/recipe-revisions
ALWAYS GO BY MY WRITTEN RECIPES NOT MY TUTORIALS BECAUSE MANY TIMES I CHANGE THEM TO MAKE THEM EVEN BETTER!
Where We Cook Like Mama Did!!! 👵
Ingredients:
Recipe is listed at the bottom of this post.
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MY REVISED AND LATEST RECIPE:
Old-Fashioned Apple Stack Cake
Layers:
1 1/4 CUP SHORTENING
2.5 CUP SUGAR 2 EGGS
1/2 CUP SORGHUM MOLASSES
1/2 CUP BUTTERMILK
1 TSP. EACH CINNAMON & GROUND GINGER
1/2 TSP. NUTMEG 1 TSP. VANILLA
5 CUPS WHITE LILY SELF-RISING FLOUR
Cream shortening and sugar until fluffy add eggs-mix. Add remaining ingredients in order listed above. Add flour 1 cup at a time mixing well after each addition. Place one cup of mix in well-greased 8” round cake pans or 1 ¼ cups if using 9” pans -bake 20 minutes at 350 degrees. Makes 5-7 layers depending on pan size.
Option: If using all-purpose add 1/8 cup baking powder and 2 tsp. salt.
Apples:
5 CUPS DRIED APPLES 3/4 TSP. CINNAMON
3/4 TSP. NUTMEG 1/2 TSP. ALLSPICE
1 1/2 STICK OF SALTED BUTTER
3/4 CUP BROWN SUGAR 3 CUPS WATER
Combine the above ingredients in a large pot and simmer on low until the apples are semitransparent and soft. Place filling in between each cake layer and on top of cake. Let it sit for at least 24-48 hours and allow to soak before serving in a cool dry area. Refrigerate after that but wrap airtight. Important: bring to room temperature before serving.

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