Mullins Stack Cake
Mullins Stack Cake features tender layered sponge, rich with molasses and spices, stacked with dried fruit or spiced applesauce, topped with a dusting of powdered sugar—a comforting classic.
Ingredients
Instructions
- Sift together flour, salt, baking powder, and baking soda.
- Set aside. Work shortening until soft.
- Add sugar gradually while creaming the mixture.
- Mix in molasses thoroughly.
- Beat in eggs, one at a time.
- Stir in the flour mixture and milk alternately.
- Spoon a thin layer of batter, about 1/4-inch thick, into a greased 9-inch cake pan.
- Bake in a preheated oven at 350°F for about 15 to 20 minutes, until the cake pulls away from the sides of the pan.
- Repeat baking and layering until all batter is used, 6 to 7 layers.
- Once cooled, stack the layers with generous amounts of dried fruit or lightly spiced applesauce between each.
- Sprinkle with 10x sugar before serving.
Tips & Substitutions
For a richer flavor, consider substituting part of the all-purpose flour with whole wheat flour. Make sure to keep the layers thin for even baking. If you don't have dried apples, canned applesauce works well. To enhance the spice profile, add a pinch of cinnamon or nutmeg to the fruit filling. Ensure the shortening is soft but not melted to achieve the right consistency in the batter.
Serving Suggestions
Serve Mullins Stack Cake as a delightful dessert at gatherings or family meals. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a rustic touch, consider serving with a side of spiced tea or coffee. This cake is also a wonderful addition to brunch spreads, complementing dishes like Broccoli Quiche(Low-Fat) or D'S Dixie-Delight Biscuits(Makes 15 To 17 Biscuits).
Storage & Reheating
Store leftover Mullins Stack Cake in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat. Always keep the layers stacked with fruit to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mullins Stack Cake contains roughly 286 calories, with 4g protein, 61g carbohydrates, and 3g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1292mg per serving (56% 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 or canned?
Yes, fresh apples can be used, but make sure to cook them down first to soften and flavor them with spices. This will help mimic the texture and taste of dried apples or applesauce, ensuring your layers maintain structural integrity and flavor.
How can I make this recipe gluten-free?
To make a gluten-free Mullins Stack Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better structure. Additionally, double-check that your baking powder and baking soda are gluten-free to avoid any cross-contamination.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both options will add a different flavor profile and richness to the cake. Just ensure that the butter is softened to achieve the right texture when creaming with sugar.
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).