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Apple Stack Cake


This old-fashioned dried apple stack cake with cinnamon and ginger and molasses and dried apples.

Cook Time: 18 minutes

Total Time: 18 minutes


  • 6 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup shortening
  • 1 cup sugar
  • 1 cup molasses
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk


Sift together flour, soda, baking powder, salt, ginger and cinnamon. Cream shortening and sugar; add molasses and mix well. Beat in eggs, one at a time. Stir in vanilla. Add buttermilk alternately with flour, mixing well. Place dough on floured surface. Work in enough flour to make it easy to handle, but not stiff. Divide dough into 9 portions; shape into balls. Place 1 ball in greased 9-inch round pan. Press dough with hand evenly over bottom of pan.

Bake at 350 degrees 15 to 18 minutes or until lightly browned. Cool slightly before removing from the pan.
Continue the same process for each ball of dough. Same pans may be used again but grease each time. Stack layers with apple filling (below). Store cake in airtight container or wrap at least over night to for best flavor and moisture. Cake freezes well.


  • 1 pound dried apples
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
Wash and cook apples in water until tender. Drain then mash well; mix with sugars and cinnamon.

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