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Kentucky Spiced Stack Cake

Photo: Randy Mayor; Styling: Fonda Shaia
Yield 16 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition Information

  • calories 281
  • caloriesfromfat 22 %
  • fat 6.8 g
  • satfat 1.8 g
  • monofat 2.2 g
  • polyfat 1.8 g
  • protein 3.7 g
  • carbohydrate 53.1 g
  • fiber 1.1 g
  • cholesterol 41 mg
  • iron 2 mg
  • sodium 183 mg
  • calcium 57 mg

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.

  5. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° 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.

  6. 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.