Joseph E. Dabney, In his classic collection of southern appalachian foodways smokehouse ham, spoon bread, and scuppernong wine, provides a recipe for a north carolina version of stack cake that he says dates to the nineteenth century. The recipe below is loosely based on those cake layers, which should be dense, almost cookielike. Sorghum syrup would be more authentic, but I like the deep bitterness of regular molasses here and in the filling (and I use less o
