Kentucky Spiced Stack Cake
Filling:
3 1/4 cups water
1/2 cup packed brown sugar
1/4 cup bourbon or apple juice
1 teaspoon vanilla extract
2 (6-ounce) packages dried apples
Cake:
1/2 cup vegetable shortening
1 cup packed brown sugar
1/3 cup molasses
1 teaspoon vanilla extract
3 large eggs
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup low-fat buttermilk
Cooking spray
1 teaspoon powdered sugar
To prepare filling, combine first 5 ingredients in a large saucepan, and bring
to a boil. Cover, reduce heat, and simmer 35 minutes or until the liquid is
nearly absorbed. Place apple mixture in a food processor; pulse 8 to 9 times or
until the consistency of a chunky puree. Set aside.
Preheat oven to 350F.
To prepare cake, beat shortening and 1 cup brown sugar at medium speed of a
mixer until light and fluffy. Add molasses, 1 teaspoon vanilla, and eggs; beat
well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour
and next 5 ingredients (flour through salt) in a bowl. Add flour mixture to
sugar mixture alternately with buttermilk, beginning and ending with flour
mixture.
Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350F for
40 minutes or until a wooden pick inserted in center comes out clean. Cool 10
minutes in pan. Remove from pan; cool completely on a wire rack.
Split cake into thirds horizontally using a serrated knife. Place bottom layer,
cut side up, on a serving platter; spread with half of filling. Top with middle
cake layer. Spread cake with remaining filling; top with remaining cake layer.
Sift powdered sugar over top of cake. Makes 16 servings.
...
Nutritional Information
Amount per serving
Calories: 281
Calories from fat: 22%
Fat: 6.8g
Saturated fat: 1.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 1.8g
Protein: 3.7g
Carbohydrate: 53.1g
Fiber: 1.1g
Cholesterol: 41mg
Iron: 2mg
Sodium: 183mg
Calcium: 57mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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