Traditional Pioneer Wedding Cake Stack Cake
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Ingredients
| 1 cup | butter or | | margarine | | 1 cup | sugar | | 1 cup | molasses | | 3 | eggs | | 4 cups | all purpose flour | | 1 tsp. | baking soda | | 1 tsp. | salt | | 1 cup | milk |
FOR FILLING AND TOPPING
| 2 jars (16-1/2) | chunk style spiced applesauce | | Whipped cream | | Chopped nuts |
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Instructions
Cream together butter and sugar till light. Stir in molasses; add eggs, one at a time, beating after each. Stir together flour, soda, and salt; add to creamed mixture alternately with milk, beating after each addition. Grease beating after each addition. Grease and flour three 8 x 1 1/2 inch round baking pans. Pour 1 1/3 cups batter into each pan. (Refrigerate remaining batter) Bake at 375 F. till done, about 15 minutes. Cool 5 minutes; remove from pans and cool on rack. Wash pans; grease and flour. Repeat with remaining batter.
Spread applesauce between layers. Spread whipped cream atop; sprinkle with nuts. Makes 24 servings.
Heritage Cooking BHG
Author's Comments
Stack Cake was a traditional pioneer wedding cake made at least, put together, right at the wedding celebration. Each guest brought a layer of cake. Applesauce made from either fresh or dried apples (depending on the time of year) was spread on each cake layer and the layers were stacked. The bride’s popularity could be measured by the number of stacks she had and by the number of layers in each stack.
Since guests were apt to bring different types of cake, the stacks were often varicolored and flavored. This recipe is for six layers of a simple molasses cake, typical of pioneer times.
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