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White Lily

Dried Apple Stack Cake

PREP TIME:

45 min

COOK TIME:

55 min

YIELD:

12 servings

INGREDIENTS:

CAKE 1/2 cup buttermilk
5 1/4 cups White Lily® Enriched Bleached All Purpose Flour APPLE FILLING
1/2 tsp. baking soda 5 cups water
1 tsp. baking powder 1 lb. dried apples
1 tsp. salt 2 cups firmly packed brown sugar
1 tsp. ground cinnamon 2 tsps. ground cinnamon
2 1/2 cups firmly packed brown sugar 1 tsp. ground nutmeg
1 cup Crisco® All-Vegetable Shortening 1/2 tsp. ground cloves
1 stick OR Crisco® Baking Sticks All-Vegetable Shortening 1/4 tsp. salt
2 large eggs lightly beaten1/2 cup powdered sugar
2 tsps. vanilla extract

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 425°F. Coat 9-inch round pans with flour no-stick cooking spray.

  2. TIP
    This batter holds well and may be baked in several batches depending on oven size and number of pans available.

  3. 2.
    COMBINE flour, baking soda, baking powder, salt and cinnamon in large bowl; set aside.

  4. 3.
    BEAT brown sugar and shortening in large bowl 5 to 7 minutes or until light using an electric mixer at medium speed. Beat in eggs and vanilla. Add flour mixture alternately with milk, beating on low speed after each addition until just combined.

  5. 4.
    DIVIDE dough into seven portions (about 3/4 cup each). With floured hands, pat dough into prepared pans.

  6. 5.
    BAKE about 10 minutes, or until golden crust forms. Remove from pan and cool completely on wire rack.

  7.  
    APPLE FILLING

  8. 1.
    BRING water to a boil in large pan, such as Dutch oven.

  9. 2.
    CHOP dried apples (this is easily done in a food processor fitted with metal blade). Add apples to boiling water. Cook uncovered over medium heat until almost all water is absorbed, about 20 to 25 minutes.

  10. 3.
    ADD brown sugar, cinnamon, nutmeg, cloves and salt. Simmer 15 minutes, stirring frequently.

  11.  
    ASSEMBLY

  12. 1.
    SMOOTH an even amount of hot filling between each cake layer, stacking one layer on top of the last, leaving top layer plain. (Work quickly as filling is easier to spread when hot.)

  13. 2.
    LET stand 24 hours before cutting. Sift powdered sugar over top of cake before serving, if desired.