My daughter, Mary Margaret and I made a Applejack Stack Cake from the Garden and Gun Magazine Cookbook for Doris M. to serve for Bridge Club. We made a few changes due to ingredient availability. In particular, we replaced sorghum with molasses.
The history of this cake comes from the Appalachia area. When people of meager means married, most could not afford a whole wedding cake. The attendees would bring a single layer and the layers would be stacked together to form a complete cake. This particular recipe uses the availability of NC apples in the area. The layers contain apple pie spices, the filling is apple butter, and the cake is topped with a bourbon glaze.
Stacking and Filling the Layers
Drizzling the Glaze
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| Delicious!! |
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