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Dried Apple Stack Cake

Dried Apple Stack Cake Sidney Saylor Farr Appalachian Heritage, Volume 32, Number 4, Fall 2004, pp. 65-67 (Article) Published by The University of North Carolina Press DOI: https://doi.org/10.1353/aph.2004.0014 For additional information about this article https://muse.jhu.edu/article/431045/summary Access provided at 19 Feb 2020 17:43 GMT from JHU Libraries MEMOIR Sidney Saylor Farr THE "DRIED APPLE STACK CAKE" is the most "mountain" of all cakes baked and served in Southern Appalachia. The story goes that James Harrod, one of Kentucky's earlier pioneers and the founder of Harrodsburg, Kentucky, brought the stack cake recipe with him when he traveled the Wilderness Road to Kentucky. Whether this story is true or not, this cake has remained popular with mountain people. Wherever Appalachian people migrated—to Washington, Florida, and Arizona, for example—they took along recipes for their favorite version of old-fashioned stack cake. Called by different names, such as the dried apple stack cake, apple stack cake, Confederate old- fashioned stack cake, stackcake, and Kentucky pioneer washday cake, all were made using two constant ingredients: ginger and sweet sorghum molasses. While sorghum molasses was considered not suitable in most cakes and pies, it worked very well in the stack cake. Sometimes cooks varied the amount of sweetening by adding sugar http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Appalachian Review University of North Carolina Press

Dried Apple Stack Cake

Farr, Sidney Saylor, --
Appalachian Review , Volume 32 (4) – Jan 8, 2014
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Publisher
University of North Carolina Press
Copyright
Copyright © Berea College.
ISSN
2692-9244
eISSN
2692-9287

Abstract

Sidney Saylor Farr Appalachian Heritage, Volume 32, Number 4, Fall 2004, pp. 65-67 (Article) Published by The University of North Carolina Press DOI: https://doi.org/10.1353/aph.2004.0014 For additional information about this article https://muse.jhu.edu/article/431045/summary Access provided at 19 Feb 2020 17:43 GMT from JHU Libraries MEMOIR Sidney Saylor Farr THE "DRIED APPLE STACK CAKE" is the most "mountain" of all cakes baked and served in Southern Appalachia. The story goes that James Harrod, one of Kentucky's earlier pioneers and the founder of Harrodsburg, Kentucky, brought the stack cake recipe with him when he traveled the Wilderness Road to Kentucky. Whether this story is true or not, this cake has remained popular with mountain people. Wherever Appalachian people migrated—to Washington, Florida, and Arizona, for example—they took along recipes for their favorite version of old-fashioned stack cake. Called by different names, such as the dried apple stack cake, apple stack cake, Confederate old- fashioned stack cake, stackcake, and Kentucky pioneer washday cake, all were made using two constant ingredients: ginger and sweet sorghum molasses. While sorghum molasses was considered not suitable in most cakes and pies, it worked very well in the stack cake. Sometimes cooks varied the amount of sweetening by adding sugar

Journal

Appalachian Review – University of North Carolina Press

Published: Jan 8, 2014

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