Old-Fashioned Dried Apple Stack Cake(Viola Pace)
Layers of spiced dried apple cake with rich molasses and ginger flavors, perfect for nostalgic gatherings and autumn celebrations, showcasing a classic old-fashioned taste.
Ingredients
Instructions
- Sift together flour, soda, baking powder, salt, and ginger.
- In a separate bowl, blend molasses, brown sugar, butter, and eggs.
- Stir dry ingredients into the molasses mixture to form dough.
- Chill the dough in the refrigerator for 30 minutes.
- Divide the dough into 6 equal parts and roll out each to fit a 9-inch cake pan.
- Bake in well-greased and floured pans at 350°F for 15 minutes.
- Allow layers to cool before assembling with filling.
Tips & Substitutions
For a softer texture, consider using cake flour instead of plain flour. If you prefer a deeper flavor, try substituting half of the brown sugar with maple syrup. Be cautious not to overmix the dough after adding the dry ingredients, as this can lead to a denser cake. This recipe can also be made gluten-free by using a suitable gluten-free flour blend.
Serving Suggestions
This Old-Fashioned Dried Apple Stack Cake is delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of hot coffee, making it a perfect afternoon treat. Consider serving it alongside some seasonal fruit for a refreshing contrast.
Storage & Reheating
Store any leftover cake layers in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, refrigerate for up to a week. To reheat, wrap the layers in aluminum foil and warm them in a 300°F oven for about 10-15 minutes, ensuring they don't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Dried Apple Stack Cake(Viola Pace) contains roughly 390 calories, with 5g protein, 44g carbohydrates, and 21g fat. It is a good source of calcium (17% of the Daily Value), iron (14% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1530mg per serving (67% 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 for this cake?
While fresh apples can be used, they will alter the texture and moisture of the cake. Dried apples provide a concentrated flavor and chewy texture that complements the layers. If using fresh apples, ensure they are cooked down to reduce moisture before layering.
How do I know when the cake layers are done baking?
The cake layers are done when they are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on them, as baking times can vary slightly based on your oven.
Can I freeze this cake for later use?
Yes, you can freeze the cake layers. Once cooled, wrap each layer in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before assembling or serving.
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).