Dried Fruit Stack Cake
Dried Fruit Stack Cake is a rich, spiced layered dessert featuring dried apples, perfect for special occasions or festive gatherings with its warm flavors and appealing presentation.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a large bowl, cream together the butter and sugar.
- Stir in the molasses, then beat in the eggs one at a time.
- In another bowl, combine the dry ingredients: flour, baking powder, soda, salt, cinnamon, cloves, and ginger.
- Add the dry mixture to the creamed mixture alternately with the milk, mixing well.
- Spoon half of the batter into three greased pans.
- Bake each for 15 to 20 minutes until a toothpick inserted in the center comes out clean.
- Cool the layers on a wire rack.
- Cook dried apples and add spices to taste, then spread between the layers.
- Assemble the layers and dust the top with powdered sugar.
Tips & Substitutions
For a richer flavor, consider substituting brown sugar for half of the granulated sugar. If you don't have dried apples, other dried fruits like figs or apricots can work well. Ensure all ingredients are at room temperature for better mixing. If you want a spicier kick, feel free to increase the ginger or add a pinch of nutmeg to the batter.
Serving Suggestions
Serve the Dried Fruit Stack Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, consider dusting the top with powdered sugar just before serving for a lovely finish.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. To reheat, wrap individual slices in foil and warm in a 350°F oven for about 10 minutes to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Fruit Stack Cake contains roughly 793 calories, with 5g protein, 183g carbohydrates, and 7g fat. It is an excellent source of iron (63% of the Daily Value), calcium (59% of the Daily Value), and potassium (58% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2116mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apples instead of dried apples?
Fresh apples can be used, but they will add moisture to the cake. If you choose fresh apples, cook them down to reduce moisture and enhance the flavor before layering. You may need to adjust baking times to ensure the cake sets properly.
What can I substitute for margarine?
Butter is a great substitute for margarine in this recipe, but if you are looking for a dairy-free option, coconut oil or a vegan butter alternative can work well. Just remember that the flavor may slightly change depending on the substitute used.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider layering the cake with colorful dried fruits like cranberries or apricots. Adding a glaze or icing made from powdered sugar and milk could also elevate the look. A sprinkle of nuts on the top can add texture and charm.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).