Stack Cake

NOTE: This is a historical recipe. It doesn't look very tasty to me, but it's got historical significance so I included in my copy of family recipes so it's posted on this blog. The following note was written on the recipe:

Grandma Amanda Heaberlin's Recipe

"This was a recipe used by early settlers, handed down to both Wiley's family and mine. As Wiley's aunt Alifar Adams made the same cake."

1/2 c butter
2 eggs
1 c sugar
3 c molasses
2 tsp ginger
2 tsp vanilla
1/2 tsp soda
1/2 tsp salt
1 tsp baking powder
1 c buttermilk
3.5 c flour (enough to make stiff dough)

Cream butter, add eggs, sugar and molasses. Beat well. Add other ingredients except milk and flour. Add milk and flour. Mix well. Divide dough into 5 parts. Roll each part thin. Put in round cake pan. Bake at 375 F until light brown (10 -12 min)

Spread filling between each layer as you take from oven. When complete let stand until cool. Store in airtight contained. Keep refrigerated for at least 2-3 days.

Filling: Use dried (apples or peaches), cook until tender. Mash, sweeten to taste and add 1/2 tsp each cinnamon, nutmeg, cloves and allspice.