Sorghum Molasses Stack Cake
Thin, spiced sorghum-sweetened cake layers stacked with cooked dried apples between them, traditionally made a day ahead so the layers soften into a moist, dense dessert. It reflects the mountain habit of building rich desserts from pantry staples.
- Prep
- 60 min
- Cook
- 40 min
- Total
- 100 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 380 kcal
Equipment
- •Cake pans, 8-inch
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12
- carbs
- 62
- protein
- 5
- calories
- 380
Instructions
- 1
Simmer dried apples in water until very soft, about 25 minutes. Mash them with brown sugar and cinnamon for the filling.
- 2
Beat butter and sugar together until creamy. Beat in eggs and sorghum syrup.
- 3
Whisk flour, baking soda, and ginger together. Add this to the wet mixture alternately with buttermilk.
- 4
Divide the batter among 5 to 6 well-greased 8-inch cake pans. Spread it thin.
- 5
Bake at 350°F for 10 to 12 minutes per batch. Stop when just set and lightly browned at the edges.
- 6
Cool the cake layers completely on wire racks.
- 7
Spread apple filling between each layer. Stack them into one tall cake.
- 8
Cover and refrigerate overnight before slicing. This lets the layers soften with the filling.
Chef's tips
Bake the layers thin. Let the assembled cake rest overnight in the refrigerator so the apple filling moistens the layers.
Storage
Store covered in the refrigerator up to 5 days; flavor improves after a day of resting.
Reheating
Best served cold or at room temperature, not reheated.
Common mistakes to avoid
- •Serving the cake right after assembling, which leaves the layers dry.
- •Making the layers too thick, which ruins the stacked texture.
Serving suggestions
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