Pioneer Wedding Stack Cake Recipe

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Pioneer Wedding Stack Cake
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Ingredients
17
Count
Nutrition
999
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
  2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.
  3. Bake in a 375 degree F oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.
  4. In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. On a serving plate, place 1 of the remaining cake layers; spread about 3/4 cup of the applesauce mixture to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Cover and chill in the refrigerator for at least 6 or up to 24 hours before serving. (Chilling the assembled cake makes it easier to slice and allows applesauce mixture to moisten the cake.).
  5. To serve, remove from refrigerator. Let stand for 1 hour. Just before serving, spread the whipped cream on top; sprinkle with nuts. If you like, garnish cake platter with rose petals or edible flowers. Makes 24 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 999.19 Kcal (4183 kJ)
Calories from fat 400.26 Kcal
% Daily Value*
Total Fat 44.47g 68%
Cholesterol 168.6mg 56%
Sodium 707.7mg 29%
Potassium 1206.59mg 26%
Total Carbs 137.54g 46%
Sugars 63.96g 256%
Dietary Fiber 2.52g 10%
Protein 13.86g 28%
Vitamin C 1.1mg 2%
Vitamin A 0.4mg 13%
Iron 4.7mg 26%
Calcium 240.7mg 24%
Amount Per 100 g
Calories 346.51 Kcal (1451 kJ)
Calories from fat 138.81 Kcal
% Daily Value*
Total Fat 15.42g 68%
Cholesterol 58.47mg 56%
Sodium 245.42mg 29%
Potassium 418.43mg 26%
Total Carbs 47.7g 46%
Sugars 22.18g 256%
Dietary Fiber 0.88g 10%
Protein 4.81g 28%
Vitamin C 0.4mg 2%
Vitamin A 0.1mg 13%
Iron 1.6mg 26%
Calcium 83.5mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.2
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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