Falling for recipes

Its that time of year again. My favorite season, fall.

I just love it. Cool mornings, colorful leaves, pumpkins, mums, fodder shocks, scare crows... Well, I think you get my point.

My husband Tim loves this time of year as well. Hunting season kicks off in full force. Which makes me enjoy it so much more since he goes on a week long hunting trip at LBL (Land Between the Lakes) with all the men in his family. It’s my own vacation!

Fall means that school has started back, Friday nights are spent bundled up at football games and the holidays are all closer than we realized.

When the weather gets cool, I think everyone begins craving those fall flavors, pumpkin pies, and my specialty which is homemade apple pie.

My crust, made from scratch. I don’t like the prepackaged dough. Doesn’t have the same taste. The apples, ones that I have put up from the previous year. The recipe, a mixture of two or three different ones that I’ve combined to make my own.

And those few factors, they make the pie taste even better.

But this week I’m going to share a different recipe with you. While looking through old cook books and recipes I found one that is over 300 years old. The early settlers brought it with them when they settled in Kentucky. It was a cake for special occasions.


Appalachian Apple Stack Cake 


3 1/2 cups AP Flour

1tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt


* Stir dry ingredients and blend well

In a separate bowl -

2 eggs (beaten lightly)

1 stick of soften butter

1/2 c. Brown Sugar


* Cream butter and brown sugar together then mix egg in. Add in

1 c. Sorghum Molasses or regular molasses


Mix these ingredients well. Add dry ingredients and alternate with 1 cup of buttermilk


Preheat oven 355º. Divide cake batter into 9 inch round pans. You need 5 cakes - thin. Grease your baking pans and dust with flour. Since they are going to thin layers.


Filling for between the layers

1lb dry apples

4 c. Apple Cider

2 c. Water


Add into a pan and bring to a boil. If you want your apples to taste jammy then add in 1/2 c. sugar.

Let cool before adding to cake.

Place one layer, add in filling, cake, filling, etc. You need to divide filling for 4 layers with a cake on the top.

Once made let your cake sit for 4 hours. The cake is dry and the filling will be absorbed into the cake and taste delicious.

Before you serve, make sure to dust your cake with confectioners sugar.

So, this weekend I’m going to make this recipe and I’ll take a picture to let you see the finished product. Everyone tells me this is a delicious cake. Most say it’s something they remember their grandma making. So, lets see how it turns it.

9-23-10