Old Fashioned Stack Cake


Apple Stack Cake has roots in the southern Appalachian Mountains. Made with a filling of dried apples and batter stacked in six to eight layers, it’s one of the earliest desserts of the region.


  • 4 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup shortening or butter
  • 1 cup brown sugar
  • 1 cup sorghum
  • 3 eggs, beaten
  • 3/4 cup milk
  • 1 tsp vanilla
  • Sauce:
  • 4 1/2 cup dried apples
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice


Step 1

Cake Directions: Sift and mix all dry ingredients (flour, baking powder, salt and baking soda).

Step 2

Cream together the shortening, sugar and sorghum. Add eggs, milk, and vanilla. Stir in the dry ingredients.

Step 3

To make the cake layers, pour the batter, 3/4 inch thick, into 6 greased and floured 9-inch pans. Batter will be thick, you may need to pat even with floured hand. Bake at 350° F. Won't take long (maybe ten minutes). Watch to see that it gets brown but doesn't burn. Remove from oven and let cool.

Step 4

Sauce Directions: Cook apples in enough water to cover; watch closely so that they don't burn; they should be quite thick when done. Add spices. Cool.

Step 5

Spread between layers and on top of cake. Cover, let stand several hours or overnight.

Apple filling can be fresh green apples but dried apples are much better, sweetening the apples to taste after cooking and drying. If fresh apples are used it is best to thicken a little with cornstarch. Best to use allspice to flavor the apples.


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Kaplan, Louisiana Louisiana
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