Old Fashioned Apple Stack Cake

This cherished recipe, originally from the mid-1960s, was passed down by my mother and hails from her childhood in Grainger County, TN. With a few tweaks over the years, this Apple Stack Cake has been a tradition in our family for almost 50 years.

Filling:

• 8 cups dried apples, packed
• 6 cups 100% apple juice or cider
• 1 tsp cinnamon
• (Optional: ½ tsp cloves or allspice for extra spice)

Instructions:

1. In a slow cooker, combine dried apples, apple juice or cider, and cinnamon.
2. Cook on low until fully hydrated and soft.
3. Mash the apples into a chunky sauce using a potato masher.
4. For a smoother filling, use a blender or food processor and pulse until desired consistency.
5. The filling can be made in advance (up to 48 hours) and stored in the fridge.

Layers:

1. Preheat the oven to 350°F and grease/flour 3 cake tins or use a Baker's Joy type product.
2. Sift together:
   • 8 cups all-purpose flour
   • 2 tsp baking soda
   • 2 tsp baking powder
   • 1½ tsp ginger
   • ½ tsp cloves
   • ½ nutmeg
   • ½ salt
3. Cream together in the listed order:
   • 1 cup Crisco
   • 1 cup sugar
   • 1 cup molasses
   • 3 eggs (one at a time)
   • ½ cup milk
4. Slowly add the dry mixture to form a stiff dough (a Kitchenaid mixer works well).
5. Turn the dough onto a floured surface and shape it into a rectangle.
6. Cut into 9 sections, each section being a layer.
7. Press each section into a tin using a floured hand. Layers will thin like cookies.
8. Bake for 8 to 10 minutes, ensuring the layers are slightly dry.
9. Repeat until you have 9 layers.

Assembly:

1. Place one layer on a plate or the base of a cake taker.
2. Cover with ¾ cup of the prepared filling.
3. Repeat until all layers are used.
4. Some cooks cover the top with filling, but it's optional.
5. Cover the cake with the cake taker lid or wrap in plastic (avoid foil).
6. Store in the fridge and allow at least 48 hours before cutting.
7. Enjoy the finished product!