photograph by Matt Hulsman

Stack Cake:

1 teaspoon baking soda
½ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon allspice
1 cup brown sugar, firmly packed
1 cup shortening
1 cup molasses
1 cup buttermilk
2 eggs, beaten
dash of salt
5½ cups all-purpose flour
6½ cups dried apples

Preheat oven to 350˚. Grease and flour several 10-inch cake pans, and set aside. Sift together baking soda, cinnamon, ginger, cloves, and allspice in a bowl; set aside. Combine sugar, shortening, and molasses, and beat until smooth. Add buttermilk, eggs, spices, and salt. Mix well. Add flour, about a cupful at a time, beating just until blended after each addition. Divide batter (it should be stiff) into 10 portions among the prepared pans. With spatula, spread batter to cover bottom of baking pan. Bake for 5 to 7 minutes. Remove cakes, turn out on wire racks, and let cool.

Dried Apple Filling:

2 pounds dried apple slices
1 tablespoon apple pie spice
¾ cup sugar
1 cup brown sugar
water, apple juice, or apple cider

In processor, pulse apple slices into small pieces. Put apples into a large saucepan or Dutch oven. Sprinkle with apple pie spice and sugars. Cover with liquid to about 2 inches above apples. Bring to a rolling boil and cook, uncovered, about 3 minutes. Reduce heat to medium-low. Let simmer until apples are tender and most, but not all liquid is absorbed and makes thickened sauce (about 30 minutes). Stir occasionally to prevent sticking. Let cool.

To make cake, place one layer on cake plate. Spread thin layer of apple filling on top and repeat with each layer, leaving top layer plain. Let cake stand several hours or overnight. Dust top with powdered sugar.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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