Two Secrets to Making an Old-Fashioned Fruit Stack Cake

If you have been to many church socials or circle of relatives reunions, mainly inside the South, it pretty likely you have got had the opportunity to revel in an old-school fruit stack. If you do not know what this is, it is clearly a cake made with applesauce and baked sugar cookie dough. If you want cakes made with apples, it’s “out-of-this international” delicious. The taste is each fantastically simple and an elaborate blend of tastes. It will probably remind you of home, or of Grandma’s, even if you’ve by no means tasted fruit stack earlier than.

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You can find many distinctive types of the stack cake, including dried apple, peach, or pumpkin, however, the one the general public are familiar with is the applesauce stack. The starting place of those cakes is quite clean; they’re crafted from easy components found in the united states and on farms. Even poor families, dating back centuries in America, would have had those components available – especially during the holidays.

Many cutting-edge cooks have tried to re-create the applesauce stack cake both from written recipes of with the aid of phrase of mouth, but most turn out to be disappointed with the consequences. Either the flavor is not simply right or the cake is simply too thick and too dry.

Two Secrets to Making an Old-Fashioned Fruit Stack Cake 47

I am no longer going to try to supply a genuine recipe here; alternatively, I will speak secrets and techniques to creating the stack cake turn out the way you need it. These are secrets and techniques surpassed down from mother to daughter and frequently, but by chance, do now not make it into the recipe book.

Secret # 1 – The cookie dough layers ought to be rolled out extraordinarily thin. Once you blend up the cookie dough, take a small ball and roll it out as thin as you can likely get it and nevertheless select it up with both fingers. You will area it in an everyday round cake pan that has greased and floured. It has to in shape on the lowest however now not come up on the sides. If it’s far too massive, reduce some of it off and attempt once more. If you’ve got rolled it out thinly sufficient, it is every day for the dough to now and again smash. Then you have to roll it lower back out and try once more. Where the majority make their mistake is in rolling out the dough too thick. It is simpler to handle and you don’t ought to fear about “do-over’s,” BUT this is what makes the finished stack cake too thick and too dry.

Depending on what a number of cake pans you personal and how many will healthy into your oven, you may get a small meeting line going. For instance, positioned two desserts into the pans. While they may be baking, put together greater pans with two greater desserts. When the first two pop out, lightly unload the baked desserts onto a towel, wash, dry and prepare the two pans, and do all of it once more. A right stack cake can have 7-14 layers.

Two cautions:
1) If you roll out the dough very thinly, it’s going to bake fast, from time to time in only five-7 minutes. You need to watch it cautiously and be geared up to take it out as quickly because the top begins to turn mild golden brown. (The backside will already be a piece browner.)

2) Also, it’ll be of a cookie texture until the cake is all completed and aged for a while, so be very cautious whilst you sell off it out of the pan and later location it onto the plate for the stack as it will wreck and fall apart easily.

Secret # 2 – Use the proper spices in the applesauce. Admittedly, humans have one of a kind tastes with regards to applesauce and desserts made with applesauce. Some like theirs with more spice, a few with less. I am going to speak about my preferences, however, you can change this according to yours if you’d like. The mistake some humans make whilst making fruit stack desserts, is that they use applesauce bought straight from the shop, which has little to no spices. Other humans add too much spice and the stack cake receives a “spicy-warm” flavor. Personally, I can my own applesauce, and I add cinnamon and nutmeg to my applesauce after I first make it. Then, when I make a fruit stack cake, I absolutely open a jar of my applesauce and I am geared up to go. If you may get a jar of homemade applesauce already seasoned, that is by way of ways the pleasant alternative. However, when you have to use save-offered applesauce, do these steps beforehand of time, before you’re ready to make your fruit stack: Pour your applesauce right into a saucepan. Add sugar, cinnamon, and nutmeg to taste. One opportunity to the cinnamon and nutmeg is to apply Apple Pie Spice, which already has the spices combined in proper proportions. When I say “to taste,” I mean imagine how you need your fruit stack to taste while it’s far finished. How sweet do you want it? How spicy do you like it? Add the sugar and spices a bit at a time until you’re happy with the flavor. The sugar will skinny the applesauce down so that you will boil it on medium to low till the extra water has cooked off. Be cautious now not to have your burner too high due to the fact sweetened applesauce will without difficulty burn.

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Once all of your cake layers are baked and cooled, and once you have got your applesauce the manner you want it, you’re geared up to put the layers collectively. It’s as easy as it sounds. Place the primary cake layer on a plate and unfold it with applesauce. No want to spread it on the edges due to the fact that some excess will trickle down. Spread the sauce as thick as you can without dropping an excessive amount of down the edges. Then repeat for each cake layer you have. Your stack cake can be eaten right away, but it is better if you refrigerate it as a minimum overnight.

John R. Wright
Social media ninja. Freelance web trailblazer. Extreme problem solver. Music fanatic. Spent several months marketing pubic lice in the financial sector. Spent 2002-2008 supervising the production of ice cream in Africa. Had some great experience developing robotic shrimp in the aftermarket. Spent several years getting my feet wet with puppets in Miami, FL. Was quite successful at supervising the production of corncob pipes worldwide. What gets me going now is working with electric trains in Mexico.