📝 About This Recipe
Deeply rooted in the heritage of the Blue Ridge Mountains, this legendary cake was traditionally served at mountain weddings where neighbors each brought a single thin layer. This rustic masterpiece features crisp, ginger-spiced biscuit layers that soften into a moist, cake-like texture after absorbing a rich, spiced apple butter filling over several days. It is a humble yet profound dessert that tastes of woodsmoke, autumn harvests, and generations of mountain tradition.
🥗 Ingredients
The Spiced Apple Filling
- 1 pound Dried Apples (tart varieties like Granny Smith or Stayman work best)
- 4 cups Water (enough to cover apples)
- 1.5 cups Brown Sugar (packed)
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
The Biscuit-Style Cake Layers
- 5 cups All-Purpose Flour (plus extra for dusting)
- 1 cup Shortening or Lard (chilled for best texture)
- 1 cup Granulated Sugar
- 1 cup Sorghum Molasses (may substitute dark molasses)
- 1/2 cup Buttermilk (full fat preferred)
- 2 Eggs (large, at room temperature)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 tablespoon Ground Ginger
👨🍳 Instructions
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1
Prepare the filling first: In a large heavy-bottomed saucepan, combine the dried apples and water. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes until the apples are very tender and most liquid is absorbed.
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2
While the apples are hot, mash them with a potato masher or briefly pulse in a food processor for a chunky-smooth texture. Stir in the brown sugar, cinnamon, cloves, and allspice. Set aside to cool completely; the filling should be thick like a spreadable fruit butter.
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3
Preheat your oven to 350°F (175°C). Lightly grease two or three 9-inch round cake pans or cast-iron skillets.
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4
In a large mixing bowl, cream together the chilled shortening and sugar until fluffy. Beat in the eggs one at a time, then stir in the molasses and buttermilk until well combined.
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5
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ginger.
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6
Gradually add the dry ingredients to the wet ingredients. The dough will be very stiff, more like a soft cookie dough than a traditional cake batter.
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7
Divide the dough into 6 or 7 equal portions. On a well-floured surface, roll each portion into a 9-inch circle about 1/4 inch thick.
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8
Carefully transfer each circle to the prepared pans. Bake for 10-12 minutes per layer until the edges are lightly browned and the center is firm. These will be crisp, like large ginger cookies.
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9
Allow layers to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat until all layers are baked.
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10
To assemble, place one layer on a cake plate. Spread about 1/2 to 2/3 cup of the apple filling evenly over the top, leaving a 1/4 inch margin at the edge.
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11
Repeat the process, stacking the layers and spreading filling between each, including the very top layer. Do not frost the sides.
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12
Cover the cake tightly with plastic wrap or a cake dome. This is the most important step: Let the cake sit in a cool place (or refrigerator) for at least 24 to 48 hours before slicing.
💡 Chef's Tips
Always use dried apples rather than fresh for an authentic concentrated flavor and proper moisture balance. If you cannot find sorghum molasses, use a mixture of 3/4 cup dark molasses and 1/4 cup honey to mimic the unique tang. Don't panic if the layers feel like hard crackers when they come out of the oven; the moisture from the apples is what transforms them into 'cake'. Ensure your apple filling is not too runny; if it is, simmer it longer to reduce the liquid so the cake doesn't slide apart. For the neatest slices, use a very sharp serrated knife and wipe it clean between each cut.
🍽️ Serving Suggestions
Serve with a generous dollop of unsweetened whipped cream to balance the spice. A glass of cold whole milk is the traditional mountain accompaniment for children. For adults, a small glass of aged bourbon or hot spiced cider pairs beautifully with the molasses notes. Excellent served as a breakfast cake alongside a thick slice of salty country ham. Dust the top lightly with powdered sugar just before serving for a festive touch.