Arts &Crafts, How-To's, Upcycling & Repurposing

Back in the 1800’s, one popular desert they had for special occasions, especially weddings, was Molasses Stack Cake.

Baking the cake was planned and arranged by the family. In the pioneer life, this cake was considered expensive. Guests and family would each bake one layer of molasses stack cake and they would stack them together while adding apple slices or apple butter in between each layer.

(Shortening was not invented until 1910. The pioneers used lard)

Let’s try this!

Tips:

• Do not over flour it. It’ll cause the dough to be too dry.

• If dough is too dry, add a little buttermilk.

• If you do not want to make this like the traditional Molasses stack cake like the pioneers did, after the batter is made you can put it into a round or Bundt cake pan instead.

Supplies & ingredients needed:

• 1/2 cup each of buttermilk and shortening, mix together.
• 1 egg
• 1 cup molasses
• 2 cups flour
• 1/2 tsp baking powder
• Measuring cups
• Teaspoon
• Bowl
• Cookie sheet
• Plate/bowl/knife- used to trace the circles to cut out.
• Spoon

Optional:

• cinnamon

• nutmeg

Preheat oven to 350 degrees

Step 1:

Mix the buttermilk and shortening mixture, egg, molasses, and baking powder in a small bowl.

• Add cinnamon and/or nutmeg for flavor

Step 2.

Add flour to the mixture, mix well.

Once the flour is mixed in thoroughly, roll the dough out.

Using a circular plate or you can use a knife, cut out circles and place on a cookie sheet. (Approximately the size of large pancakes)

Optional

Sprinkle with cinnamon and/or nutmeg.

Bake in the oven at 350 degrees. This recipe did not have a time to bake it. I cooked them for 10-15 minutes, adding more time if needed. Checking on them frequently.

You can stack them together or add a layer of something yummy in between the cake layers.

* Makes approx. 3 – 5 layers

Top with your choice of–

Jam or jellies

Apple butter

Butter

Powdered sugar

Honey

Chocolate sauce

Enjoy! 😊

~ Mel