1/2 cup (1 stick) unsalted butter, at room temperature 1 large egg 1/2 cup molasses 1/2 cup buttermilk 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1. Make the cake. Preheat the oven to 350 degrees.

Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about ...

This dense, rich cake from Joan Aller's forthcoming cookbook, "Cider Beans, Wild Greens and Dandelion Jelly" (a collection of recipes from southern Appalachia due out in June), is remarkably easy to ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

A traditional Appalachian treat that arrived by way of Germany, recipes for stack cakes — a tower of thin biscuit-like dough layered with fruit filling — are hard to find in modern cookbooks. You ...

Poke cakes are steeped in tradition. But New York City recipe developer Jason Schreiber’s soaked cakes have an undeniably modern sensibility. This one, from his best-selling cookbook, “Fruit Cake: ...

Ina Garten’s easy lemon ginger molasses cake can be made in advance. Garten demonstrated how to make her delicious cake recipe during an episode of Barefoot Contessa. “You know, instead of pie for ...

This dense, rich cake from Joan Aller's forthcoming cookbook, Cider Beans, Wild Greens and Dandelion Jelly, is remarkably easy to make, but incredibly flavorful. She says it is based on cakes ...

Appalachian celebrations inspire a dense, rich cake from Joan Aller's cookbook, "Cider Beans, Wild Greens and Dandelion Jelly" (Andrews McMeel). The cake is remarkably easy to make, but incredibly ...