Molasses Pecan Stack Cake Recipe

Adapted from Mountain Molasses Stack Cake in Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia by Joan E. Aller

Prep: 15 minutes | Cook: 20-25 minutes | Serves: 8





  1. Preheat oven to 350°F. Cut an 8-inch circle of parchment paper and place in the bottom of an 8-inch round pan. Lightly grease and flour the parchment bottom and sides of pan.
  2. Cream the butter and brown sugar together. Beat in the egg, then the molasses, buttermilk and vanilla.
  3. Sift together the flour, baking power, soda, salt, cinnamon, nutmeg, and ginger.
  4. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Allow cake to cool for 5 minutes before removing from pan to rack to cool.
  5. When cake is cool, place on a parchment lined plate if using as a layer for a stack cake. Otherwise, place the layer on a serving plate.
  6. Glaze Add water, brown sugar, and cinnamon to a medium saucepan over medium heat. Bring to a boil, stirring constantly until sauce thickens to a light syrup consistency. Stir in pecans. Allow the glaze to cook for 5 minutes. Spoon the glaze over the cake layer. Allow glaze to cool completely before serving.
  7. To add as a layer on a stack cake, slide the cake carefully off the parchment lined plate to position over cake layers; or serve as a single layer cake.