Dried-apple Gingerbread Stack Cake Recipe

The best delicious Dried-apple Gingerbread Stack Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dried-apple Gingerbread Stack Cake recipe today!

Hello my friends, this Dried-apple Gingerbread Stack Cake recipe will not disappoint, I promise! Made with simple ingredients, our Dried-apple Gingerbread Stack Cake is amazingly delicious, and addictive, everyone will be asking for more Dried-apple Gingerbread Stack Cake.

What Makes This Dried-apple Gingerbread Stack Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Dried-apple Gingerbread Stack Cake.

Ready to make this Dried-apple Gingerbread Stack Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

3 c Dried apples (6.5 oz)
3 c Apple cider (or more if
1/4 c Sugar, or to taste

1 2/3 c Lightly packed brown sugar
2 tb Ground ginger
1 1/2 tb Finely chopped crystallized
-ginger (up to 2)
1 tb Grated lemon zest
1 pn Each of ground allspice,
-cinnnamon, and black pepper
2 lg Eggs
3 lg Egg whites
3/4 c Unsulfured molasses
2 c Sifted white flour (sift
-before measuring)
1/3 c Vegetable oil, preferably
1/2 c Buttermilk
1 ts Baking soda
Confectioner’s sugar for

Here’s the recipe I promised last week (in response to someone’s request
for a low-fat thanksgiving dessert. It’s from _Eating Well, Sept/Oct. 1994

To make filling: in a large pan, combine apples and cider. Cook, covered,
over medium-low heat until apples are very tender and form a chunky puree,
20 to 20 minutes. Check appples occasionally, if they become too dry, add
a little more cider or water. Sweeten with sugar to taste and set aside to
cool. May be done up to 3 days ahead and stored in the refrigerator

To make gingerbread: Preheat oven to 350. Lightly oil a 12-cup bundt pan
or spray with nonstick cooking spray.

In a small bowl, stir together brown sugar, ground and crystallized
gingers, lemon zest, allspice, cinnamon and black pepper, set aside.

In a large bowl, beat eggs and egg whites until light and frothy, about
five minutes in an electric mixer. Beat in molasses. Add sugar and spice
mixture until well-blended.

Lower the mixer speed slightly. Add a third of the flour, then the oil,
then another third of the flour. Quickly stir together the buttermilk and
baking soda and add to the batter, mixing gently. Add remaining flour and
mix until just blended. Pour into pan.

Bake 45 to 55 minutes, or until a toothpick inserted into the cake comes
out clean. If it browns too quickly, cover with foil halfway through the
baking time. Cool in the pan on a wire rack for 15 minutes, then invert
onto a rack and cool completely.

To assemble cake: With a long serrated knife, split the gingerbread into 3
even layers. Place the bottom layer on a serving platter. Spread half of
the filling on the cake and top with middle layer. Spread remaining filling
on cake, top with final layer. Cover with plastic wrap, let sit 30-60
minutes before serving. Just before serving, dust with confectioners’

Serves 16

1 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *