Pioneer Wedding Stack Cake (South Dakota)

Instructions

1. Allow butter and eggs to stand at room temp 30 min. Lightly grease bottoms of (3) 8x11/2-inch round cake pans. Line bottoms of pans w/waxed paper. Grease and lightly flour waxed paper and sides of pans; set aside. In large bowl, mix flour, baking powder, baking soda, salt and ginger.

2. In large mixing bowl, beat butter w/an electric mixer for 30 sec. Gradually add sugar; beat until well-combined. Add eggs, 1 at a time, beating well after each addition. Add molasses and vanilla; beat until well-combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 T of batter into each prepared pan. Refrigerate the remaining batter.

3. Bake in a 375° oven about 15 min, or until a wooden toothpick inserted near center comes out clean. Cool for 10 min in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms w/waxed paper, grease and lightly flour. Repeat with remaining batter.

4. In a med bowl, combine applesauce, apple butter and if you like, apple pie spice. To assemble, select cake layer that's most attractive; set aside for top layer. On a serving plate, place one of the remaining layers; spread about 3⁄4 c of applesauce mixture to within 1⁄2 inch of edge. Repeat with remaining 4 cake layers and applesauce mixture. Place reserved cake layer on top. Cover and chill for at least 6 or up to 24 hours before serving. (Chilling the assembled cake makes it easier to slice.)

5. To serve, remove cake from fridge. Let stand for 1 hour. Just before serving, spread the whipped cream on top; sprinkle w/nuts. If you like, garnish cake platter w/rose petals or edible flowers. Makes 24 servings.

Courtesy of: Diana McMillen, "Midwest Living" Magazine

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