Apple Butter Stack Cake Recipe - Cooking Index
Apple Butter Stack Cake Recipe - Cooking Index
| 2/3 cup | 131g / 4.6oz | Butter |
| 1 cup | 198g / 7oz | Sugar |
| 4 | Eggs | |
| 1 teaspoon | 5ml | Vanilla |
| 2 1/2 cups | 156g / 5.5oz | All-purpose flour - sifted |
| 1 teaspoon | 5ml | Baker's ammonia - * see hints |
Cream butter and sugar at least 10 minutes by hand, or 5 minutes in electric mixer. The mixture should be thick and white. Add eggs one at a time, beating well after each addition. Stir in vanilla. If the baker's ammonia is in granular form, crush to a powder with a rolling pin or a bottle.
Sift flour and bakers ammonia together. Stir flour into egg mixture and blend thoroughly. Dough will be soft. Chill for at least 30 minutes.
Cut 6 to 8 -- 8" rounds from waxed paper. Spread the dough thinly and evenly on paper rounds, leaving about half-inch margin to allow for expansion during baking. Place to or three round (whatever it will hold) on a baking sheet.
Bake at 400 8 to 10 minutes, until golden brown on edges. Remove at once from cookie sheet, but do not remove paper until you are ready to assemble cake. Assemble by placing well-spiced apple butter between each layer. Leave top unadorned.
The baker's ammonia (ammonium carbonate or hartshorn) may be bought at drugstores. Or 3 3/4 tsp baking powder may be substituted.
Source:
"Mountain Measures" -- Junior League of Charleston, WV ed. 1974
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