23 December 2010

Another Best...

One of our favorites this year featured the area of the country we live in -- Appalachia. Joan Aller did a great service in writing, Cider Beans, Wild Greens and Dandelion Jelly.

Here is a recipe for the Mountain Molasses Stack Cake, pictured above. when times were tough, people would bring a single cake layer to a gathering and then they would be put together with an apple sauce filling into a multi-layered cake.

Mountain Molasses Stack Cake


1/2 cup firmly packed brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg
1/2 cup molasses
1/2 cup buttermilk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt


2 cups finely chopped apples
1/2 cup water
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Preheat the oven to 350°F. Lightly grease and flour the outside bottom of two 8-inch round cake pans.

To make the cake, cream together the brown sugar and butter in a large bowl until light. Slowly add the egg and molasses and blend well. Beat in the buttermilk, vanilla, and nutmeg.

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Slowly add the flour mixture to the molasses mixture and mix until thoroughly incorporated.

Pour half of the batter into each prepared cake pan. Bake for 15 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool on their pans on a wire rack.

While the cakes are cooling, make the filling. In a medium saucepan over medium heat, combine the apples and water. Cook, stirring occasionally, until the apples are tender. Stir in the brown sugar and cinnamon. Bring to a boil and, stirring constantly, cook the mixture until a light syrup forms.

Place one of the cooled cake layers on a serving plate and spread half of the filling on top. Place the second layer on top, and spread the remaining filling over the top.

Get a copy of our favorite:

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