Ambrosia Cake

Ingredients

Directions

Cream shortening; gradually add sugar, being well.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

Stir in coconut and vanilla.

Beat egg whites (at room temperature) until soft peaks form; fold into batter.

Spoon batter into 2 greased and floured 9-inch round cakepans.

Bake at 350 deg for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove layers from pans and let cool completely.

Spread Orange Coconut Filling between layers; spread tops and sides of cake.

Orange Coconut Filling: Combine sugar, cornstarch, butter, egg yolk, and coconut in a heavy saucepan.

Cook over medium heat, stirring constantly, until mixture thickens.

Remove from heat and stir in orange rind and fruit White Frosting: Combine sugar, syrup and water in a medium-size heavy saucepan.

Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (240 deg).

Beat egg whites (at room temperature) until foamy.

While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites.

Turn mixer to high speed and continue beating until stiff peaks form and frosting is thick enough to spread.

Add almond extract; beat until mixed.

Butter a 9 x 9" pan. Fill with apple slices. Sprinkle 1 cup sugar and 1 teaspoon cinnamon over apples.

Batter:
1 stick margarine
1 cup flour
1 scant cup sugar
1 tsp. baking powder 
1/2 tsp. salt

Mix together and stir in 1 well beaten egg. Spread over apples. Bake 45 minutes at 350°.

Momma's Apple Cake

• 2 cups sifted flour
• 2 cups sugar
• 1 cup soft butter
• 4 whole eggs
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 cup chopped walnuts
• 6 North Carolina Apples-peeled, cored and medium diced
• ½ cup sugar
• 2 tsp cinnamon

Combine the sugar in cinnamon-set aside.

Cream together butter and sugar. Add eggs and mix well. Add dry ingredients and mix until blended-do not over beat.

Add walnuts and apples by hand.

Pour batter into greased 13 x 9 pan. Sprinkle sugar-cinnamon mixture over top of cake.

Bake 350-degrees for 45 minutes or until toothpick in center comes out clean.

1/2 cup butter, softened 
1/4 cup sugar
1 tsp. vanilla
3 eggs
1 cup flour 
1/2 tsp. baking powder 
1/4 tsp. salt
3 medium pears, peeled & cut into 8 slices (24 slices)

Topping: 
1/2 cup flour 
1/2 cup almonds, finely chopped 
1/2 cup brown sugar 
1/4 cup butter, softened
1 tsp. cinnamon

Beat butter and sugar till light and fluffy. Add vanilla and egg. Beat well. Combine 1 cup flour, baking powder and salt. Add to egg mixture and beat till smooth. Pour into greased and floured 10" tart or spring form pan. Press pears, cut side down, into dough. Combine topping ingredients till crumbly. Sprinkle evenly over batter. Bake at 375° for 35-50 minutes, till center springs back. Cool 15 minutes and remove from pan.

Tennessee Apple

Stack Cake

This popular Appalachian "cake" is made from stacks of giant sugar cookies which are layered with a sauce made from dried apples. The cake "cures" overnight so the apples melt into the cookies, and the whole stack takes on a soft, texture.

Filling:

Water to cover apples

1 cup packed light brown sugar

1½ teaspoons cinnamon

½ teaspoon ground cloves

½ teaspoon allspice

In a large saucepan, place dried apples. Add water to cover. Cover pan and bring to a boil. Reduce the heat and simmer until the apples are soft throughout, about 10 minutes, depending on their thickness.

Drain and cool until room temperature, then puree in a food processor or a blender in batches. Place apples in a bowl and stir in brown sugar, cinnamon, cloves and allspice.

Note: This can be done several days ahead; just cover the bowl and refrigerate.

"Cookie" layers:

6 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup buttermilk

2 large eggs

1 teaspoon pure vanilla extract

2 sticks unsalted butter

2 cups granulated sugar

Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray, or line with parchment paper or a Silpat baking liner.

Whisk together flour, baking powder, baking soda and salt in a bowl.

In another bowl, whisk together buttermilk, eggs and vanilla extract.

With an electric mixer, cream butter and sugar, alternately, until light and fluffy. Beat in half the buttermilk mixture, then half the flour mixture until thoroughly combined. Add remaining buttermilk mixture, then remaining flour mixture, again beating until combined.

Divide the dough into eight equal portions. On a lightly floured surface, roll out each portion into roughly a 10-inch circle, about 1/8-inch thick. Use a 9-inch cake pan as a template, and cut out a perfect 9-inch circle out of each dough portion. Transfer two circles to a cookie sheet and bake, two circles on two pans (four circles) at a time for 10 to 12 minutes, until golden brown. Rotate pans as needed to yield even coloration. Cool completely on a rack. Repeat with the next four dough portions.

These can be baked a day or so ahead if desired, stored tightly wrapped in plastic wrap.

Assembly:

At least 24 hours before serving the cake, place one layer on a cake plate. Spread ¾ cup apple filling over layer, evenly to the edges of the layer. Repeat, until you end with a plain cookie layer. Wrap the whole cake with plastic wrap, and allow to sit from 24 to 48 hours in your refrigerator. Unwrap and dust with powdered sugar before serving.

As with most cakes, this one will taste best at room temperature, so bring it out of the refrigerator a while before serving