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Show s l c I l - 1 .. i (Y: ) 1 - "'?'. 1 I l A , -V I- I I ! xti-h-" : v y" ' .'- i '; 4 1 I Wv:7- M ; ft , A ': ' 'r v."-";- ". ' ; f f 3 (rm4 STACK CAKE i ,1 i PLimc Blankenship has an )Viial old fashioned stack "irecipc. Il is elegant with t layers and Anne used a Noily lo make a fancy on the top layer. Just (doily on top and with a i da sifter, or fine strainer. . ik ordered sugar over ' Mter removing the doily 1 lilh. you have a lovely ir ' design. fc RKCII'E came from J's mother-in-law and has a history. The recipe tali many years to Ten-,te Ten-,te and is a favorite of y o! the families from that Nory goes, that asfami-" asfami-" gathered for important Asm-has weddings, fun-;s- christenings, they .! their special dishes. J'lmeling some distance j TIIKR THAN Iransport-!(J'.each Iransport-!(J'.each family brought jerotcakc. which was then M into a slacked cake. J"fn filling as it was :ltJ- As often happens. i( m some rivalry be-'"Uiliesandsothe'storv be-'"Uiliesandsothe'storv n,lis. "You could teil Mar the bride was by ,:!u' m her wedding j''JIy.lhe footed cake invented so that an v -nld hjivc a tall cake. Nh as popular or J"'Sf:lw fiction, who 11 intake an in-? in-? "ry and might p "i many tiered wedding cakes of today. Sometimes when reading a novel of that Tennessee country, coun-try, we might happen to read of the stack cake, an unusual and delightful dessert. OLD FASHIONED .. STACKED CAKE I cup butter or margarine I cup white sugar I cup brown sugar 3 eggs 3 to 8 TB molasses 3 TB buttermilk or sour milk I tsp. soda ': tsp. salt ': tsp. allspice ': tsp. cinnamon ': tsp. cloves ': tsp. nutmeg 6 cups Hour . CREAM THE butter which is softened, with both sugars and beat until light, add eggs, one at a time, beating until Huffy, Huf-fy, beat in molasses and buttermilk butter-milk or sour milk. Mix the dry ingredients and stir into the creamed mixture. If the dough is too thick, add just a little more milk so the dough is the consistency of a cookie dough. Chill for several hours. Now roll the dough to about one-fourth inch thickness and cut into circles. Use a plate, about 8 inches in diameter, for a pattern. This amount of dough should make about 9 circles cir-cles or layers. Bake the layers on cookie sheets in a moderate oven. 350 degrees, for about 7 to 10 minutes, until lightly browned around the edges. REMOVE FROM oven and Anne Blankenship has made a stack cake which originated in the early pioneer history of Tennessee. This nine layer cake is interesting as well as delicious, the layers put together with a dried fruit sauce. cool slightly, then slip onto cake racks to cool completely. The layers are then put together with a fruit filling, using us-ing dried apricots or apples, then stacked with the amount of layers you prefer. For the Oiling, use 3': to 4 'cups of dried apples or apricots or other dried fruit you prefer. Use the same amount of water or a bit more and put into a covered kettle with fruit, or use a crockpot at low temperature. tempera-ture. Simmer about two hours until fruit is very tender and the texture of thin applesauce. MASH OR puree the sauce and sweeten to taste, add spices, if desired . Anne prefers the plain fruit flavor but if the fruit has been stored for a long time, you may need to add a little cinnamon or lemon juice, to your taste. To assemble the cake, spread a thin layer of the fruit filling on each layer, about 'A inch thick, stacking them on a larger plate, leaving the top layer plain. COVER THE cake and let stand overnight so that the cake layers absorb the moisture mois-ture from the fruit filling. Refrigerate Refri-gerate if you plan to keep for more than a day or two. The cake freezes well and any unused un-used layers may be frozen to use another time. Anne is from Sevier County. Tenn.. and has lived in Utah since 1962. She credits her mothers culinary skills with her own interest in food and nutrition. She has a BA degree in English with a minor in library lib-rary science She has worked in the technical library of Thiokol Chemical Corp. in Brigham City and in the library at Weber We-ber State College. CURRENTLY, Anne edits and compiles the parish Panorama, Panor-ama, a publication of Bountiful Community Church, 'and a newsletter for the Episcopal Church affiliated movement. "Marriage Encounter.'" In her spare time, which is seldom, she enjoys reading, needlework needle-work and gardening. Anne's husband. C. Hall Blankenship. is also from east Tennessee, where he and Anne met in college. He followed fol-lowed her west and they were married in Brigham City. Hall graduated from Weber State College and is currently employed em-ployed by Utah Power and Light as a supervisor in the electronic maintenance section. sec-tion. BOTH ARE in Bountiful Community Church. Anne says. "We both enjoy getting away from it all by camping and flyfishing, and often tie the Hies." Both claim the Smoky Mountains of home to be the most beautiful, but they have no plans to exchange for the scenery here that they enjoy so very much. The couple five at 1918 South 580 West in Woods Cross, kj |