GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
OLD-FASHIONED STACK CAKES
My grandmother has always fixed these at Christmas and they are the first thing everyone asks about. "Where is the stack cake?" The super thin layers are what make this recipe stand out...delicious! -Stephanie Gilbert, Whitesburg, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 stack cakes (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.
Nutrition Facts : Calories 280 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 343mg sodium, Carbohydrate 52g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
GREAT GRANDMA EFFIE'S OLD FASHIONED STACK CAKE
Make and share this Great Grandma Effie's Old Fashioned Stack Cake recipe from Food.com.
Provided by Serena 485247
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening with molasses in very large bowl, then add in one beaten egg.
- Mix all dry ingredients adding milk in as you mix. Add Vanilla. Beat to a stiff dough.
- Flour your counter and lightly flour your rolling pin. Roll out to thickness of pie dough. (VERY THIN) This dough will make 9-10 layers.
- Cut out your circles with a scalloped pie pan. Place rounds of dough on a cookie sheet (I line it with wax paper) 2 at a time. And bake 12 minutes at 350°F.
- After all rounds are baked, put layers together with a homemade or sweet flavored applesauce.
- Let set before serving. Great also warm with vanilla ice cream.
- My time chart is if you also made your own applesauce (peeling coring etc.).
Nutrition Facts : Calories 393.6, Fat 11.4, SaturatedFat 2.9, Cholesterol 21.6, Sodium 295, Carbohydrate 68, Fiber 2.2, Sugar 19, Protein 5.7
OLD FASHIONED STACK CAKE
Make and share this Old Fashioned Stack Cake recipe from Food.com.
Provided by Danny Beason
Categories Dessert
Time 1h12m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar and butter together; add eggs, 1 at a time,beating well after each addition.
- Sift flour, measure with dry ingredients.
- Add dry ingredients alternately to batter with butter, milk, and vanilla.
- Work dough like biscuit dough.
- Divide into 6 or 7 parts.
- Pat into cake pans and bake 10 to 12 minutes in 375 degree oven.
- Stack and add dried cooked apples between layers.
- Thanksgiving and Christmas cake.
OLD-FASHIONED STACK CAKE
Steps:
- Make filling:
- In a large bowl combine apples and water and chill, covered, overnight.
- Transfer apples and water to a large heavy saucepan (at least 5 quarts) and add sugar, salt, and cinnamon. Bring mixture to a boil, stirring, and cook at a low simmer, stirring frequently, until softened, 30 to 40 minutes. Stir in vanilla and cool completely. In a food processor pulse apple mixture in batches until chopped coarse, transferring to a large bowl. Filling may be made 1 day ahead and chilled, covered.
- Make cake layers:
- Preheat oven to 400°F.
- In a small bowl stir together buttermilk, baking soda, and baking powder and set aside. Into a large bowl sift together 4 cups flour and salt.
- In another large bowl with an electric mixer beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Add buttermilk mixture and beat until combined well. Gradually add flour mixture, beating until combined well. Add enough of remaining 2 cups flour, 1/4 cup at a time, to form a soft but not sticky dough.
- Turn dough out onto a lightly floured surface and divide into 6 pieces. Working on a lightly floured sheet of wax paper shape each piece into a disk and roll each disk into a 9-inch round. Arrange rounds on wax paper and gently prick dough all over with a fork. Bake layers one at a time on wax paper on a baking sheet in middle of oven until golden, 12 to 15 minutes. Cool layers completely on racks and carefully remove wax paper.
- Assemble cake:
- Spread 1 cup filling on one cake layer and top with another cake layer. Continue layering filling and cake layers in same manner, ending with a cake layer. (Reserve any remaining filling for another use.) Chill cake, covered, overnight and bring to room temperature before serving. Dust top of cake with confectioners' sugar and serve with whipped cream.
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