Great-Grandpa Dallas Matheson owned 300 acres of land in the Matheson Cove section of Clay County, North Carolina in 1844. His property included half of Shewbird Mountain.
His ancestors departed the Scottish Highlands in 1772 and sailed into the harbor of the United States of America. They were some of the earliest settlers in present Clay County, NC.
Great-Grandpa Dallas was a learned man and spoke correct and distinct English. He read many books and so did his children. He and Great-Grandma Martha Norwood Matheson had three girls and three boys. Minnie Lee Matheson was my grandmother and married Robert "Bob" Ledford in 1916.
Great-Grandpa Dallas was a farmer. He grew an apple orchard above the frost line on Shewbird Mountain. He raised the black beauty apple that was so red it looked black. The Ben Davis was light with small streaks and white inside. Other apples included the horse apple, hog sweet, red June, striped June, striped May, pumpkin apple, queen pippin, pound apple, and others with no names.
Each fall my family took a sled and mule on Shewbird Mountain and hauled apples to the house to store in the cellar. They also dried apples on trays outside in the sun.
Dried apples were delicious, especially when made into fried pies or a stack cake. It was made with five or six thin layers. Dried apples were cooked with a little sugar and cinnamon then spread between the layers. It was best when soaked for a few days.
Here's my grandmother's recipe for the stack cake:
Great-Grandma Martha's Dried Apple Stack Cake
2 cups dried apples 1 cup raisins
1 cup sugar 1 cup molasses
2 eggs 1 cup milk
3 cups or more of flour 1 teaspoon soda
2/3 cup baking powder nutmeg and cinnamon
lard
Soak apples in water long enough to make soft. Then chop them to about the size of raisins, and boil them 15 minutes in the molasses. Add nutmeg and cinnamon to taste.
Mix eggs and sugar, add enough lard until it looks like a biscuit dough. Add flour, baking powder, soda, add enough milk to make dough soft. Mix in raisins.
Turn dough onto floured surface and roll in thin circles to fit black iron frying pan. Bake in moderate woodstove oven until golden brown.
Spread cooked apple mixture between layers. Will make 5 to 6 layer cake.
Put a dish rag over the cake and soak it for a few days before serving.
by: Brenda Kay Ledford
