Tennessee Stack Cake
Tennessee Stack Cake is a traditional layered dessert featuring rich molasses flavor, perfect for those who enjoy nostalgic, hearty baked goods with a sweet, spiced profile.
Ingredients
Instructions
- Cream margarine and sugar until light and fluffy.
- Add molasses and mix well.
- Beat in eggs one at a time, beating well after each addition.
- Add milk and vanilla to the creamed mixture and blend thoroughly.
Tips & Substitutions
For a lighter texture, ensure your margarine is softened but not melted when creaming with sugar. If you don’t have molasses, you can substitute with honey or maple syrup, though it will alter the flavor. To achieve a richer taste, consider adding a pinch of cinnamon or nutmeg. If you're looking for a twist, try incorporating dried fruit, similar to what's found in American recipes like Old-Fashioned Sour Cream Pound Cake.
Serving Suggestions
Serve Tennessee Stack Cake with a dollop of whipped cream or vanilla ice cream for an indulgent dessert. It pairs beautifully with coffee or tea, making it perfect for afternoon gatherings. For a more complete meal, consider serving it alongside Fay'S Broccoli Cornbread, which adds a savory contrast to the sweetness of the cake.
Storage & Reheating
Store leftover Tennessee Stack Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm them in a low oven until just heated through, preserving the cake's moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee Stack Cake contains roughly 1627 calories, with 34g protein, 314g carbohydrates, and 10g fat. It is an excellent source of iron (89% of the Daily Value), protein (68% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 928mg per serving (40% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in place of cake flour. The texture may be slightly denser, but it will still yield a delicious cake. If you prefer a lighter cake, you can sift the flour before measuring.
How can I make this recipe gluten-free?
To make Tennessee Stack Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, such as baking soda and vanilla, are gluten-free. Baking times may vary slightly, so keep an eye on the cake while it bakes.
What can I use instead of margarine?
You can substitute margarine with unsalted butter or coconut oil for a richer flavor. If you are looking for a dairy-free option, use a plant-based butter alternative. Just be aware that the taste and texture may vary slightly depending on your choice.
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).