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Mouth-Watering Cakes
South Dakota-Style Cake
South Dakota This modern version of a pioneer wedding cake represents the Mount Rushmore State and its prairie heritage. It's said that each guest brought a cake layer to a pioneer wedding to stack together. Imagine the colors and shapes of those cakes! Our Pioneer Wedding Stack Cake (left) is based on a simple molasses recipe with applesauce filling. The moist and tender layers are simple, yet elegant.
Pioneer Wedding Stack Cake (South Dakota) Stand: 30 minutes. Prep: 45 minutes. Bake: 15 minutes per batch. Stand: 1 hour.Cool: 10 minutes. Chill: 6 to 24 hours 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-flavor molasses 2 teaspoons vanilla 1 cup buttermilk or sour milk 1 24-ounce jar chunk-style applesauce 1 1D2 cups apple butter 2 teaspoons apple pie spice (optional) 1 cup whipped cream 1D2 cup coarsely chopped nuts, toasted
Directions 1. Allow butter and eggs to stand at room temperature 30 minutes. Lightly grease bottoms of three 8x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans; set aside. In a large bowl, mix flour, baking powder, baking soda, salt and ginger. 2. In a large mixing bowl, beat butter with an electric mixer 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 batter into each prepared pan. Refrigerate the remaining batter. 3. Bake in a 375-degrees 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 remaining batter. 4. In a medium bowl, combine applesauce, apple butter and if you like, apple pie spice. To assemble, select cake layer that's most attractive; set aside for top layer. On a serving plate, place one of the remaining layers; spread about 3/4 cup of applesauce mixture to within 1/2 inch of edge. Repeat with remaining four cake layers and applesauce mixture. Place reserved cake layer on top. Cover and chill for at least 6 or up to 24 hours before serving. (Chilling the assembled cake makes it easier to slice.) 5. To serve, remove cake 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. Test Kitchen tip: 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 stand 5 minutes before using. Nutrition facts per serving: 376 cal, 12 g fat, 54 mg chol, 255 mg sodium, 64 g carbo, 2 g fiber, 4 g pro.
