"Old Fashion" Stack Cake
Old Fashion Stack Cake is a delightful treat that showcases the rich flavors of sorghum molasses and ginger. With a tender, pie-like texture, it's perfect for gatherings and pairs beautifully with sweetened applesauce for a nostalgic dessert. Ideal for those who appreciate traditional recipes with a hint of sweetness.
Ingredients
Instructions
- Cream shortening with molasses.
- Add beaten egg.
- Mix all dry ingredients and add to creamy mixture.
- Add buttermilk and vanilla. Beat to a stiff dough.
- Roll out to thickness of pie dough.
- Cut out with a scalloped pie pan.
- Place rounds of dough on a cookie sheet.
- Bake at 375° for 12 to 15 minutes.
- Put together with sweetened applesauce.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of sorghum molasses. If you don’t have buttermilk, you can make a substitute by mixing milk with a bit of vinegar or lemon juice. Ensure your dough isn’t too thick when rolling; it should resemble the thickness of pie dough for optimal texture. For added spice, experiment with a dash of cinnamon or nutmeg.
Serving Suggestions
This stack cake is delightful when layered with sweetened applesauce, which adds moisture and flavor. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a complete meal, pair it with Michael's Favorite Meat Loaf for a comforting dinner experience. A cup of coffee or tea complements the cake perfectly.
Storage & Reheating
Store leftover stack cake layers in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, refrigerate for up to a week. Reheat individual pieces in a microwave for about 10-15 seconds or warm in an oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of "Old Fashion" Stack Cake contains roughly 1080 calories, with 3g protein, 23g carbohydrates, and 106g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 530mg per serving (23% 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 a different type of sweetener instead of molasses?
Yes, you can substitute molasses with honey or maple syrup, but keep in mind that the flavor and texture may differ slightly. If using honey, you might want to reduce the sugar content a bit since honey is sweeter.
What can I use if I don't have shortening?
If you don't have shortening, you can replace it with an equal amount of unsalted butter or coconut oil. Both will add a different flavor profile, with butter providing a richer taste, which can enhance the overall flavor of the cake.
Can I freeze the cake layers?
Absolutely! You can freeze the baked cake layers by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. They’ll last for up to 3 months. Thaw them in the refrigerator overnight before assembling with applesauce.
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).