Posted on 02/10/2010 6:29:00 AM PST by jay1949
One sure sign of a genuine specimen of folk cuisine is an abundance of old family recipes which are generally similar but differ in details. Stack Cake is the real thing -- you can collect as many "authentic" recipes for stack cake as you would like. Stack Cake is made of 6 to 8 layers of cake with an apple-based filling between the layers. A common apocryphal story is that it originated as poor-folks' wedding cake, with several guests each contributing a layer.
(Excerpt) Read more at backcountrynotes.com ...
Sounds great to me. I’d have a piece after a hearty dinner of corn pone, sow belly and fried okra fritters.
My mom used to make those! They were wonderful. She was from the hills of TN and it was a recipe passed down through the family. I have always said I want to make one before I die, but just never get around to it. Brings back sweet memories. Thanks.
ping
No stereotyping here, eh?
Of course not. Stereotyping would be if I had made that remark to imply it is standard fare for the Obama family.
I love sowbelly, catfish, fried pickles/ocra, boiled peanuts, etc. Can’t get enough!
Never tried sow belly, fried pickles, or boiled peanuts, but I dig catfish and okra.
Fried pickles/okra dipped in ranch dressing = edible splendor.
My mother used to make apple stack cake - it is delicious!
Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside.
And another suggests spreading apple butter between the layers.
Mmmmmm.........you know good eatin’ when you see it. I bet that you like fried corn on the cob, too. And fresh collards cooked w/ham hocks.
I think my mom used applesauce and spices but I really don’t remember. There are recipes online and some use dried apples that are cooked. I wish I could remember. My mom used to tell me to pay attention when she cooked because she wouldn’t be around forever. I wish I would have.
Being from the western plains, I’ve never heard of it. But it looks good - going to have to try it!
Jay, I enjoy your posts so much! Thank you!
Around here, the same cake is made with jelly between the layers. Less apples and more scuppernongs grown here. :)
Love it. With lots of whole white hominy, too! Capped off with some molasses cookies.
Thank you. The picture posted looked like to me apple-butter was used. Which as a kid growing up if we did not grow it can it or catch it we did not eat. And there were times when apple-butter was all there was to spread on pancakes or biscuits or toast. Course we did have butter as we had cows and made our own butter.
My grandmother's family came from TN to Missouri sometime in the 1800's. And they brought with them these cooking skills, if you had a cast iron skillet you would not starve.
Looks like apple butter to me. Could also be a well-boiled-down dried apple mixture, but this is a contemporary stock picture, so probably it is apple butter.
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