1/2 c. shortening
1/2 c. sugar
1/2 c. molasses
1/2 c. buttermilk
1 egg, beaten
1 tsp. vanilla
3 to 3 1/2 c. all-purpose flour
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt

Cream shortening; gradually add sugar and molasses, beating until smooth. Add buttermilk, egg, and vanilla, mix well. Combine flour, ginger, soda, and salt. Gradually add to creamed mixture, beating just until blended.

Divide dough into 6 portions, and pat 1 portion into the bottom of a lightly greased, 9-inch, cast-iron skillet. (Chill remaining dough.) Bake at 350 degrees for 8 to 9 minutes. Carefully remove to cooling rack. Repeat with remaining dough.

Stack layers, spreading Dried Apple Filling between each. Store overnight in ice box before serving. Yield: one 9 inch cake.

DRIED APPLE FILLING:

4 c. dried apples
3 1/2 c. water
1 1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg