Great Grandma Effies Old Fashioned Stack Cake Recipes

Steps:

• Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.

Steps:

• Cream shortening with molasses in very large bowl, then add in one beaten egg.
• Mix all dry ingredients adding milk in as you mix. Add Vanilla. Beat to a stiff dough.
• Flour your counter and lightly flour your rolling pin. Roll out to thickness of pie dough. (VERY THIN) This dough will make 9-10 layers.
• Cut out your circles with a scalloped pie pan. Place rounds of dough on a cookie sheet (I line it with wax paper) 2 at a time. And bake 12 minutes at 350°F.
• After all rounds are baked, put layers together with a homemade or sweet flavored applesauce.
• Let set before serving. Great also warm with vanilla ice cream.
• My time chart is if you also made your own applesauce (peeling coring etc.).

Steps:

• 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
• 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
• 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
• 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
• 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
• 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.

Steps:

• Spread apple butter thickly on graham cracker and place another graham cracker on top.
• Spread apple butter on top of it and add another cracker.
• Continue this until all crackers or apple butter is gone making 2 stacks on a plate.
• Chill for a few hours until graham crackers are soft.
• Serve.

Steps:

• Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
• Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
• Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
• Cream together sugar and cream cheese; fold in whipped topping until smooth.
• Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
• Repeat until all layers are used.
• When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
• Chill for at least 2 hours before serving; store cake in refrigerator.
• **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
• Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
• Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.

Steps:

• Make filling:
• In a large bowl combine apples and water and chill, covered, overnight.
• Transfer apples and water to a large heavy saucepan (at least 5 quarts) and add sugar, salt, and cinnamon. Bring mixture to a boil, stirring, and cook at a low simmer, stirring frequently, until softened, 30 to 40 minutes. Stir in vanilla and cool completely. In a food processor pulse apple mixture in batches until chopped coarse, transferring to a large bowl. Filling may be made 1 day ahead and chilled, covered.
• Make cake layers:
• Preheat oven to 400°F.
• In a small bowl stir together buttermilk, baking soda, and baking powder and set aside. Into a large bowl sift together 4 cups flour and salt.
• In another large bowl with an electric mixer beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add buttermilk mixture and beat until combined well. Gradually add flour mixture, beating until combined well. Add enough of remaining 2 cups flour, 1/4 cup at a time, to form a soft but not sticky dough.
• Turn dough out onto a lightly floured surface and divide into 6 pieces. Working on a lightly floured sheet of wax paper shape each piece into a disk and roll each disk into a 9-inch round. Arrange rounds on wax paper and gently prick dough all over with a fork. Bake layers one at a time on wax paper on a baking sheet in middle of oven until golden, 12 to 15 minutes. Cool layers completely on racks and carefully remove wax paper.
• Assemble cake:
• Spread 1 cup filling on one cake layer and top with another cake layer. Continue layering filling and cake layers in same manner, ending with a cake layer. (Reserve any remaining filling for another use.) Chill cake, covered, overnight and bring to room temperature before serving. Dust top of cake with confectioners' sugar and serve with whipped cream.

Steps:

• Cream sugar and butter together; add eggs, 1 at a time,beating well after each addition.
• Sift flour, measure with dry ingredients.
• Add dry ingredients alternately to batter with butter, milk, and vanilla.
• Work dough like biscuit dough.
• Divide into 6 or 7 parts.
• Pat into cake pans and bake 10 to 12 minutes in 375 degree oven.
• Stack and add dried cooked apples between layers.
• Thanksgiving and Christmas cake.

Steps:

• For the filling:
• Bring the apples and water to cover to a boil in a medium saucepan.
• Reduce the heat and simmer until the apples are completely softened, about 10 minutes.
• Drain the apples and let cool until just warm, about 15 minutes.
• Puree the apples in a food processor until smooth.
• Transfer to a bowl and stir in the brown sugar, cinnamon, cloves, and allspice. (The filling can be refrigerated for up to 2 days.).
• For the layers:
• Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.
• Coat 2 baking sheets with cooking spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Whisk the buttermilk, eggs, and vanilla in a large measuring cup.
• With an electric mixer at medium-high speed, beat the butter and granulated sugar in a large bowl until fluffy, about 2 minutes, scraping down the bowl as necessary.
• Add the flour mixture and buttermilk mixture alternately in two batches, beating after each addition and scraping down the bowl as needed until combined. (The dough will be thick.).
• Divide the dough into 8 equal portions.
• Working with 2 portions at a time, on a lightly floured surface, roll each out into a 10-inch circle about 1/4 inch thick.
• Using a 9-inch cake pan as a template, trim away the excess dough to form 2 perfectly round 9-inch disks.
• Transfer the disks to the prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through the baking time.
• Transfer the disks to a rack and cool completely, at least 1 hour.
• Repeat with the remaining dough. (The layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.).
• To assemble the cake:
• Place one layer on a serving plate and spread with 1 cup filling.
• Repeat 6 times.
• Top with the final layer, wrap tightly in plastic, and refrigerate until the layers soften, at least 24 hours or up to 2 days.
• Dust with confectioners' sugar and serve. (The fully assembled cake can be refrigerated for up to 2 days.).
• Be sure to let the cake sit at least 24 hours, as the moisture from the filling transforms the texture of the cookie-like layers into a tender apple-flavored cake.