Pioneer Wedding Stack Cake |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Make ahead: needs additional 7 hours of cooling and standing time. To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid; stir. Let the mixture stand for 5 minutes before using. Ingredients:
1 cup butter |
3 eggs |
4 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground ginger |
1 cup sugar |
1 cup mild-flavored molasses |
2 teaspoons vanilla |
1 cup buttermilk (see note) or 1 cup sour milk (see note) |
1 (24 ounce) jar homestyle chunky applesauce |
1 1/2 cups cups apple butter |
2 teaspoons apple pie spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoo) |
1 cup whipped cream |
1/2 cup coarsely chopped nuts, toasted (black walnuts, pecans, or hickory nuts) |
rose petals (optional) or fresh edible flower (optional) |
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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