Kentucky Stack Cake

Printable Version

Any jam or preserve you like will be excellent in this recipe – it’s old-fashioned, meaning there’s a lot of wiggle room on flavor. We’ve made it with our Whole Lemon Fig Marmalade, Blood Orange Cinnamon PreservesSmokey Plum Jam, Strawberry Rhubarb Preserves and, of course, The Original Roasted Raspberry Chipotle Sauce.

1 cup shortening
2 packed cups light brown sugar
4 eggs
3 cups sifted flour
Pinch salt
2 tsp baking soda
1 cup buttermilk
1 tsp vanilla
Your favorite Fischer & Wieser jam/jelly

Preheat oven to 350 degrees. Grease and flour 9” cake pans. Mix shortening gradually. Add sugar and beat until light and fluffy. Sift flour with salt together. Stir baking soda into buttermilk. To sugar mixture, add buttermilk alternating with the flour mixture a small amount at a time, beating after each addition. Beat in vanilla. Pour batter evenly into prepared pans and bake about 30 minutes, or until toothpick comes out clean. While still warm, with a fine thread or very sharp serrated knife,  carefully split each layer in half horizontally making four even layers. Stack each layer spreading each layer with jam and sprinkling with confectioner sugar. Serves about 10.