Applachian Stack Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: APPLACHIAN STACK CAKE
Categories: Cakes
Yield: 12 Servings

------------------------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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