Mom's Molasses Stack Cake, now Tamara's
Tamara Altizer
ingredients
- 3 Eggs (at room temperature)
- 1 c. Molasses (at room temperature)
- 1/2 lb. Brown Sugar
- 1 c. Granulated Sugar
- 1 c. margarine or butter (4 sticks at room temperature)
- 2/3 c. Whole Milk
- 1/2 c. Shortening (Crisco)
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 heapened tsp. Cloves
- 1 tsp. ground Nutmeg
- 1 tsp. Ginger
- 1 tsp. Allspice
- 2-3 tsp. Vanilla
- 2 c. Self-Rising Flour
- Filing between layers (Sweetened Applesauce): Applesauce
- Granulated Sugar, to taste
- Pumpkin Pie Spice, to taste (optional)
directions
- 1
Preheat oven to 450 degrees F.
- 2
Mix well Eggs, Molasses, Brown Sugar, Granulated Sugar, margarine, or butter, Milk, Shortening, Baking Soda, Salt, Cloves, Nutmeg Ginger, Allspice and Vanilla, add Flour and blend well, and add by hand more of the Flour until mixture is like biscuit dough. Pour out onto a floured dough board or in pan until it is flat or smooth out (pat out) with knuckles. Divide into 3 parts. Have greased and floured 8“ or 9” pans ready. Put each portion into a pan, bake 10 minutes in oven, remove from oven and place on a paper towel or cooling rack and repeat the same steps with another 1/6 of the original mixture. While this bakes stack 3 of the 1st 3 layers with Sweetened Applesauce between the layers, repeat these steps with remaining mixture. Makes 2 cakes with 6 thin layers each.
notes
Wait until cake layers are cool before wrapping with plastic wrap. This is a cherished recipe handed down to me from my mother, Ruth Steele Messer.
Source: Ruth Steele Messer & Tamara D. Altizer
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