2 2/3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ginger
1 tsp. salt
1 c. dark brown sugar
1/3 c. dark molasses
1/3 c. butter
2 eggs, well beaten

Preheat oven to 350°F.

Cream butter until it is light and fluffy, and add brown sugar and molasses and continue creaming until sugar is well incorporated into mixture. Add eggs, beating well after each addition.

Combine flour, baking soda, baking powder, ginger and salt and sift into creamed mixture. This should be a soft dough and a few tablespoons of buttermilk may be added if dough is too stiff.

Divide dough into 6 equal parts. Draw a 9-inch circle on a sheet of aluminum foil. Lightly flour the foil and roll dough out to fit circle.

Bake on foil in preheated oven at 350°F for 12 minutes. Cool layers and stack layers with Dried Apple Filling.

Dust top layer and sides with confectioners' sugar.

Makes 8-10 servings.

DRIED APPLE FILLING (for Stack Cake):

1 lb. dried apples
1 c. dark brown sugar
1 c. granulated sugar
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. ground ginger

Add 2 cups of water to apples. Simmer in covered saucepan until apples are soft. Mash apples. While apples are still hot, blend in remaining ingredients. Taste and add more spice to your taste; sometimes the spice is not as potent as it should be because it has been stored for too long.

Spread filling between layers over the sides of cake.