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Pioneer Wedding Stack Cake

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Pioneer Wedding Stack Cake

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  • Makes: 24 servings
  • Prep 45 mins
  • Bake 15 mins per batch
  • Cool 10 mins
  • Chill 6 hrs
  • Stand 1 hr

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This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.

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-flavor molasses
  • 2 teaspoons vanilla
  • 1 cup buttermilk or 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 teaspoon ground cloves (optional)
  • 1 -2 cups whipped cream
  • 1/2 cup coarsely chopped walnuts, black walnuts, pecans or hickory nuts, toasted

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 parchment 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, one 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 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 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. Place one of the remaining cake layers on a serving plate; top with about 3/4 cup of the applesauce mixture, spreading to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Chill, covered, in the refrigerator for at least 6 or up to 24 hours before serving to make slicing easier and to allow applesauce mixture to moisten the cake.
  5. Let cake stand at room temperature for 1 hour before serving. Just before serving, spread about 1 cup whipped cream on top; sprinkle with nuts. If you like, pass additional whipped cream.

Note

  • Sour Milk 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.

Nutrition Facts

(Pioneer Wedding Stack Cake)

Servings Per Recipe 24, calcium (mg) 81, iron (mg) 2, sodium (mg) 255, Fat, total (g) 12, carb. (g) 64, sat. fat (g) 6, chol. (mg) 54, vit. C (mg) 1, vit. A (IU) 340, pro. (g) 4, cal. (kcal) 376, fiber (g) 2

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