Wednesday morning we harvested collards, mustard greens, celery, parsley, and lettuces from the garden (
above), packed up some of our winter squash and pumpkins, and headed for my parents' home about an hour away for Thanksgiving.
My mom and dad live on 50 acres of mostly wooded land in a rural community* near the Great Smoky Mountains National Park. They bought their land 30 years ago, when land in the remote areas of western North Carolina was cheap and mostly wild.
My parents built their house --the house I grew up in--in 1979 and they live there still. They have been dedicated to preserving and caring for the land for the past 30 years. Over the course of my lifetime, I've seen the hardwood forest around my parents' home slowly regenerating as time passes and the earth heals itself from the injuries of logging and clearing sustained before our time. It has been a huge part of my education to see the plants and trees, animals and birds in the woods around my parents' house thrive and reproduce, creating and strengthening living systems.
The land around my parents' house is just as much home to my sister and me as the house itself -- we spent much of our childhoods outside in the woods, creek, and pasture land, and we know the land as intimately as if were another member of our family. We grew up learning the names of the trees and plants, animals, birds, and insects that shared our home. All of those living things still feel like they are part of my extended family --
all our relations as some native peoples would say.
Calling in the Ancestors
The day before Thanksgiving was my mom's birthday, and I had resolved to try my first recipe from
my favorite new cookbook/history book (see my earlier post for details).I wanted to bake a traditional Southern Appalachian stackcake with apples, but because my mom loves cranberries and because I already had some for Thanksgiving
cranberry sauce, I wanted to incorporate cranberries, too.
So here(
above) is my modified, nontraditional stackcake. I started with a recipe for
Apple Stack Cake from the book I mentioned above,
Joseph Dabney's Smokehouse Ham, Spoonbread, and Scuppernong Wine.Here's some background on stackcake from Dabney:
"This is probably the most 'mountain' of cakes. . . .One story goes that since fancy 'in fare' wedding cakes were beyond the reach of many...mountain families, neighbor wives would bring in cake layers to donate to the bride's family. Author Elizabeth Dunn confirmed the tradition, declaring a bride's popularity was often measured by the number of layers in her cake! As the layers arrived, the bride's family would spread the apple filling between each."
Since Dabney notes that "
while plain applesauce can be used in such cakes, dried apples offer a much stronger flavor and therefore were the choice of most mountain cooks," I decided to use some of the apples that Alan gleaned and dried earlier this summer. I made a slow-cooked apple sauce from the dried apples with cinnamon, nutmeg, and cloves and then followed this recipe for the cake:
Haywood County Stack Cake
- 4 cups flour
- 1 tsp. salt
- 1/2 tsp. soda
- 2 tsp. baking powder
- 3/4 cup shortning (I used butter)
- 1 cup sugar
- 1 cup sorghum molasses (I used regular molasses)
- 1 cup milk
- 3 eggs
- 3 cups applesauce
Sift flour, salt, soda, and baking powder. Cream the shortning [butter] and add sugar, a little at a time, blending well. Add sorghum [or other molasses] and mix thoroughly. Add milk and eggs, one at a time, beating well until smooth. Pour 1/3 inch deep in greased 9-inch pans and bake until golden brown. when cool, stack the layers (around six) and use the applesauce between them.
According to Dabney, "
This 1800s recipe was used for many years by Mrs. Dolphus Kerley of Waynesville, North Carolina, who died in January 1948, just shy of age ninety. The recipe actually came from her mother, Mrs. Drury Bigham, of the Allens Creek section of Haywood County, North Carolina."
I modified the recipe in a couple of ways. First, I used butter instead of shortening, which worked just fine. I substituted sugarcane molasses for the sorghum just because I didn't have any sorghum, but I fully intend to try it again with sorghum for a more traditional taste. Also, I decided to make fewer thicker layers -- a major departure from tradition -- and used a bundt pan for the top layer. I lined the bottom of the bundt pan (which became the top of the cake) with fresh apples, about 1/2 cup of my
ginger cranberry sauce, and a little (less than a tablespooon of) raw sugar.
Also, the recipe doesn't give an oven temperature or time - I baked it at 350 degrees and it took about 50 minutes before a knife came out clean. If you made thinner layers as the original recipe suggests, I can't imagine you would want to bake it for more than 30 minutes.
Here's how the cake turned out (
above). It was unbelievably, ridiculously delicious. It had a very old-fashioned molasses-ey spice cake flavor, and was moist and luscious with the apple and cranberry sauces seeping into the cake adding deep, tart fruity flavor to the sweetness of the cake. Holy smoke, it was good.
I really loved the taste, and of course I loved the feeling of holding a thread spinning back through the generations of food tradition: baking a cake in the same tradition nurtured and passed along by other women in these very mountains years ago. And I loved altering the tradition to suit the particular moment -- modifying ingredients, personalizing the recipe - stirring individual creativity into the rich blend of food heritage as have so many people who came before.
Cooking from an old recipe like this makes me feel connected to my ancestors - not my genetic ancestors necessarily, but all of the people who came before me.
Visiting the Wild Relations
Eventually, after a couple of days centered around the kitchen, featuring much enjoyment of the stackcake as well as baked winter squash from our garden, pumpkin pie, mashed potatoes and mushroom gravy, sweet potatoes, creamed corn, and a huge pot of slow-cooked collards from the photo at the top of this post, we needed to get out of the house and move our bodies.
We all went for a long walk in the woods the day after Thanksgiving, and came across two exciting things. First, we found a gorgeous hornets' nest. It seems to have been made by
bald-faced hornets. It was incredibly light, with paper-thin walls made up of beautiful, overlapping swirls of grey and white. The nest was vacant and in pieces, which we picked up and carried home. Also we came across some fairly fresh bear scat full of persimmon seeds. Knowing that at some point in the recent past a black bear has passed through the very spot where I'm standing still sends a thrill through me. Thinking about the bear picking up persimmons off the ground, or climbing high up a persimmon tree to get to the sweet and sticky fruit feels to me like a little spell of connection with all of the wild animals in the woods. The forest was full of all kinds of activity -- but the hornets nest and the bear scat were the highlights -- little reminders of the presence of some of our wilder relations.
Large Enthusiastic Thank-yous
So I'm giving thanks for a few days spent with family and friends including a ritual of connection with the ancestors (baking stackcake) and moments of connection with all of our plant and animal relations (hornets, bears, trees, birds, woodland plants). I spent some time the day after Thanksgiving reading
Ted Williams' The Thanksgiving Address, an interpretation of traditional Iroquois prayers of thanks-giving. The Thanksgiving Address is something that my dear friend Tyson shared with me from Williams' wonderful book,
Big Medicine from Six Nations (pictured at left).
In the spirit of The Thanksgiving Address, I'll borrow the refrain from Ted Williams' version to offer my appreciation to the universe for the last few days:
Three times three times three large enthusiastic thank yous!In gratitude...
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*
By "community" I mean a place too small to be called a town...
"When you boil it down, I am a sap." - My sister Mary, 12/24/09 
