My Own Dried Apple Stack Cake
A rich, spiced layered cake featuring dried apples, cinnamon, ginger, and cloves, perfect for autumn gatherings or cozy family desserts with warm flavors.
Ingredients
Instructions
- Preheat oven to the desired temperature (not specified).
- Mix all ingredients together with a mixer, except the dry ingredients.
- Add the dry ingredients last and combine thoroughly.
- Pour batter into prepared baking pans or a loaf pan.
- Bake until a toothpick inserted in the center comes out clean (baking time not specified).
- Allow to cool before slicing and serving.
Tips & Substitutions
For a lighter texture, consider using half butter and half Crisco instead of all Crisco. You can also substitute honey for molasses for a different flavor profile. If you're short on time, pre-made dried apples can be used. Spices can be adjusted based on your preference; for example, you may reduce the ginger if you prefer milder flavors. Make sure to sift the flour to avoid lumps.
Serving Suggestions
This Dried Apple Stack Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also makes a delightful breakfast option when served with a side of fresh fruit or a cup of yogurt. For a more filling meal, consider serving it alongside a savory dish like Crappie Deluxe Casserole.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 20 seconds or in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Dried Apple Stack Cake contains roughly 1739 calories, with 16g protein, 232g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (70% of the Daily Value), calcium (62% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 1822mg per serving (79% 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?
Fresh apples can be used, but they will add moisture to the cake, which might affect the texture. If you choose to use fresh apples, reduce the milk slightly and consider adding a bit more flour to balance the moisture. Dried apples provide a concentrated flavor that enhances the cake's overall taste.
What if I don't have all the spices?
If you don't have a specific spice, you can substitute with a pre-mixed pumpkin spice or apple pie spice, which typically contains many of the same spices. Alternatively, you can omit spices you don't have and increase the quantity of the ones you do, such as cinnamon, to maintain flavor balance.
How can I make this cake gluten-free?
To make this Dried Apple Stack Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help mimic the texture of wheat flour. You may also need to adjust the liquid content slightly, as gluten-free flours can absorb moisture differently.
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).