Applachian Stack Cake

MARTHA WHITE'S SOUTHERN SAMP
1 c Shortening

3/4 c Molasses

3/4 c Sugar

2 Eggs

1/4 c Buttermilk

6 c Martha White All-Purpose

-Flour 1 ts Baking soda

1 ts Cinnamon

1 ts Nutmeg

1 ts Ginger

Dried Apple Filling, below Preheat oven to 350. Cream shortening, molasses, and sugar together in large mixing bowl until light and fluffy. Add eggs; beat well. Blend in buttermilk. Sift flour, soda, cinnamon, nutmeg, and ginger together. Add dry ingredients to creamed mixture; beat well. Divide dough into ten equal portions. Draw an 8-inch circle (use outline of 8-inch round baking pan) on waxed paper. Roll out one portion of dough to fit circle. Slide dough and waxed paper onto baking sheet; remove waxed paper while still warm and place on wire racks to cool. Repeat procedure with remaining portions of dough. Stack cool layers on serving plate, spreading dried applef illing between layers. Do not spread filling over top layer. Cover tightly and store several days before serving for moistest cake and best flavor. DRIED APPLE FILLING ~~~~~~~~~~~~~~~~~~~ 8 cups dried apples 5 1/3 cups water 1 cup sugar 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg Combine apples, water, and sugar in large saucepan. Bring to a boil over medium heat. Cover, reduce heat to low and simmer 30 minutes or until tender. Mash thoroughly. STir in cinnamon and nutmeg; cool completely.
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