Dried Apple Stack Cake Recipe

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1/2 cup buttermilk
1 egg, beaten
1 teaspoon vanilla
3 to 3 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt 

For filling, in large saucepan, combine apples and water. Bring to a boil; cover, reduce heat and simmer 30 minutes, or until tender. Add sugar and spices; stir well. Yields about 2 1/2 cups. Set aside. 

For cake, heat oven to 350°F. Lightly grease 9-inch cast-iron skillet; set aside. 

With electric mixer, beat shortening at medium speed; gradually add sugar and molasses, beating until smooth. Add buttermilk, egg and vanilla; mix well.  

In medium bowl, combine flour, ginger, baking soda and salt. Gradually add to creamed mixture, beating just until blended.  

Divide dough into six portions and pat one portion into bottom of prepared skillet. Chill remaining dough. 

Bake for 8 to 9 minutes. Carefully remove to cooling rack. Repeat with remaining dough. 

Stack layers, spreading filling between each layer. Store overnight in refrigerator before serving. Yields one 9-inch cake.