Old Time Molasses Dried Apple Stack Cake
Old Time Molasses Dried Apple Stack Cake is a delightful, nostalgic dessert that combines the rich flavors of sorghum molasses and warm spices like cinnamon and ginger. With its soft, cake-like layers, it's perfect for family gatherings or cozy occasions, bringing a taste of tradition to your table.
Ingredients
Instructions
- Cream sugar, shortening, and molasses together.
- Add egg and buttermilk, and mix well.
- Stir in dry ingredients along with the vinegar and soda mixture.
- Divide the dough into 6 balls.
- Press each ball into a well-greased 8-inch cake pan.
- Bake at 350° for 15 minutes or until slightly browned.
- Remove from pans while warm and set aside to cool.
Tips & Substitutions
For a lighter texture, consider substituting some of the all-purpose flour with whole wheat flour. If you don't have sorghum molasses, you can use blackstrap molasses as a substitute, though it will impart a stronger flavor. Ensure your shortening is at room temperature before creaming for better incorporation. This cake can also be enhanced with chopped nuts or spices like nutmeg for added flavor.
Serving Suggestions
This stack cake is delicious on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. Consider serving it alongside a cup of coffee or tea for a delightful afternoon treat. For a rustic touch, you can serve it with fresh fruit or a side of applesauce, making it a perfect complement to your favorite American recipes.
Storage & Reheating
Store leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the individual layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, let them thaw in the refrigerator overnight and warm in a low oven or microwave until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Molasses Dried Apple Stack Cake contains roughly 1172 calories, with 13g protein, 135g carbohydrates, and 65g fat. It is an excellent source of calcium (38% of the Daily Value), protein (27% of the Daily Value), and iron (21% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1801mg per serving (78% 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 molasses for this recipe?
Yes, you can substitute blackstrap molasses for sorghum molasses, but note that it will have a more intense flavor. Light molasses is another option, though it will yield a milder taste. Adjust the spices slightly if you prefer a balanced flavor.
How do I ensure my cake layers cook evenly?
To ensure even cooking, make sure your oven is properly preheated before baking. Rotate the cake pans halfway through the baking time and check for doneness using a toothpick inserted in the center; it should come out clean when done.
What can I do with leftover cake layers?
Leftover cake layers can be repurposed into a trifle by layering them with whipped cream and fruit. Alternatively, crumble the layers to make cake pops or use them as a topping for yogurt or ice cream, adding a delightful texture and flavor.
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).