Like all apple stack cakes, Ronni Lundy’s version tastes best after it has “cured” for two to three days. Wrap the cake in cheesecloth, then in plastic wrap, and store it in a cool, dark place such as a cupboard (not the refrigerator). This step gives the layers and the apple filling a chance to marry, and also solidifies the cake so it is easier to slice.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.