Old Fashioned Stack Cake


"This is a tall, lopsided old-fashioned family favorite. Dried fruit is soaked and spiced to make the filling. The cake layers are baked on top of the round cake pans, not inside. Make sure the dough is well chilled. Any type of dried fruit may be used. We love apple!"

Ingredients 17 h {{adjustedServings}} servings 447 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 84.5g
  • 27%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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  1. In a medium bowl, mix the flour, sugar, salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed. Wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). Turn a 9 inch round baking dish upside down, and lightly grease the surface.
  3. Pinch off a portion of the dough and roll out into a 9 inch circle approximately 1/3 inch thick. Continue this process with all the dough, making 5 to 7 layers.
  4. Bake each layer individually in the preheated oven 8 minutes, or until lightly brown.
  5. In a medium saucepan over medium heat, place the dried fruit in enough water to cover. Cook until soft and spreadable, but not runny, about 20 minutes.
  6. Drain the fruit well. Mix in the cinnamon, nutmeg and salt.
  7. Stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer. Chill in the refrigerator 8 to 12 hours, or overnight.
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Reviews 2

  1. 2 Ratings


Fantastic! I am SO tired of seeing stack cake recipes that aren't true stack cakes! This one has it all, thin layers and great filling ideas. I tried it with apples and currants but as Jeanie says I'm sure most any combination would be great. I'm thinking about throwing in some mango or apricot in the next one. Easy to make but rather unfamiliar (baking on instead of in a cake pan?) to many cooks/bakers.


Thank you so----so much for this recipe. I have looked for many years for this one. My grandmother use to make it all the time but never handed down the recipe, she kept it tucked away in her head. I tried to bake it once from my childhood memories of watcher her make it but it was a disaster. So thank you for MY CHRISTMAS PRESENT THIS YEAR. Jodi in Ohio