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Dried Apple Stack Cake

This is an easy to make spice cake filled with the exciting flavors of dried apple, pecans, coconut and currants. Apple butter serves as the icing. It tastes fabulous!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine british
Servings 12 people
Calories 5455.6 kcal

Equipment

  • 2 9-inch Round Cake Pans
  • 1 Large Mixing Bowl
  • 1 Whisk or Spatula For mixing batter
  • 1 Wire Cooling Rack
  • 1 Serrated Knife For splitting cake layers

Ingredients
  

Main

  • 1 18.25 ounce package spice cake mix
  • 1 cup dried apples
  • 1 cup chopped pecans
  • ½ cup shredded or flaked coconut
  • ⅓ cup currants
  • 3 eggs
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 2 cups apple butter

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
  • In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
  • Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.

Notes

To enhance flavor, lightly toast the pecans before incorporating them into the batter; this deepens their nutty aroma. For a more pronounced apple flavor, consider rehydrating the dried apples in warm apple juice or a splash of bourbon before adding them to the mix, then drain well. Be careful not to overmix the batter, as this can lead to a tough cake. The richness of the apple butter is key, so use a high-quality one. For a pristine presentation, ensure cake layers are evenly split, perhaps using a cake leveler. A light dusting of powdered sugar or a sprinkle of toasted pecans on top of the finished stack cake can add a professional touch.