Kentucky Appalachian Stack Cake

Kentucky Appalachian stack cake

This article is written with the aid of AI.

Originating in the early 19th century, Kentucky Stack Cake has its roots deeply embedded in Appalachian culture. There are as many names for this cake as variations. It has been called Kentucky Stack Cake, Appalachian Stack Cake, Kentucky Pioneer Washday Cake, or Simply Stack Cake.

This delightful confection was traditionally prepared for weddings, special occasions, and communal gatherings, where friends and kinfolk would come together to bake, stack, and savor each layer of love. With its rustic charm, the stack cake has become a symbol of hospitality and sharing.

This recipe was taken from a cookbook that has recipes that over 100 years old and while most are in the original writing, I have tried to simplify the recipe for today’s times.

Ingredients:

· 1 cup Sorghum Molasses

· 1 cups sugar

· 1 cup butter softened

· 4 large eggs

· ¼ cup milk

· 2 tsp baking powder

· ½ tsp ground cloves

· ½ tsp salt

· ½ tsp baking soda

· 4 cups sifted flour

Directions:

1. Preheat oven to 350*.

2. Sift all the dry ingredients.

3. In a mixing bowl on medium speed cream together the molasses, sugar and butter until light and fluffy.

4. Beat the eggs with a fork and add to the milk.

5. Add the flour and alternate with the milk and egg mixture ending with the milk until smooth. Don’t overmix.

6. You will need six 9” cake pans greased and floured.

7. Divide the batter equally into the cake pans, about 1 cup each.

8. Bake for 12-15 minutes.

9. Measure about 3 cups applesauce in a bowl, sweeten with sugar and spice to suit your taste.

10. Layer the cake with applesauce spread between the layers.

11. Keep refrigerated in an airtight container. Best to let set for a day or two before serving.

Serve plain or with a little whipped cream. Enjoy!!!

Recipe courtesy of Antique Cookbook, all Recipes over 100 Years. Written by Bertha Barnes.

Kentucky Appalachian Stack CakePhoto byJustina Price