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Grandma's Old-Fashioned Stack Cake

3/4 cups shortening
1 cup sugar
1 cup molasses
3 eggs
6 cups all-purpose flour
2 t baking powder
1/2 t soda
1 t salt
2 t ginger (ground)
1 t cloves
1 t nutmeg/all spices
1/2 c. buttermilk
1 t. vanilla
apple filling (see below)

Cream shortening and sugar until light and fluffy, add molasses mixing well. Add eggs one at a time, beating will after each. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla and blend well. Place dough on a floured surface, work in enough flour to make dough easy to handle. Divide into 9 balls, then press each ball of dough evenly over bottom of a lightly greased 9" pan. Bake at 350° for 12-15 minutes or until lightly browned. Cool slightly, remove from pan.

Spoon a small amount of apple filling over a cake layer, top with another layer. Repeat procedure until all layers are used. Wrap or store in an airtight container, let stand overnight. Yield one 9" cake.

Dried Apple Filling:

1 1/2 lbs. Dried apples, cooked, drained
1 1/4 cups packed brown sugar
3/4 cups sugar
1 T. cinnamon

Combine all ingredients, mash well. If not thick enough, simmer until thick.

May use applebutter or cook apple sauce (4-6 cups) with sugar and cinnamon to taste until thick.