1 c. sugar
2 eggs
4 tsp. butter
1 tsp. vanilla
1/3 tsp. salt
1 c. milk
Self-rising flour
Apple filling (recipe follows)

Beat eggs, sugar and salt together. Add the melted butter, vanilla and milk. Then add flour, a little at a time, until the batter sits stiff like cookie dough. Turn batter out on a heavily floured surface. Work the flour in until dough can be rolled very thin. Roll dough out, a little at a time. Using a dinner plate or pie pan as a guide, cut the dough into circles. Bake each thin circle at 375 degrees until golden brown. Yield: 8 to 12 layers, depending on size.

(Excess flour can be cleaned off the layers, after baking with a paper towel dipped in vegetable oil.) Cool layers before stacking with Apple Filling.

APPLE FILLING:

1 lb. dried apples or 6 lbs. fresh
1 c. brown sugar
1/2 c. white sugar
2 tsp. cinnamon
1/2 tsp. cloves (ground)
1/2 tsp. ground allspice

If using dried apples: Wash apples, cover with water and cook until tender; then mash thoroughly. If using fresh apples: Peel, cored and quarter apples. Cook them down with a little water to prevent sticking. After apples have cooked down to a sauce, add sugars and spices. Allow mixture to cool. Spread cooled apple mixture between cooled cake layers, beginning and ending your stack with cake. Let cake stand in a covered container at least 12 hours before serving.

I was first introduced to this cake as a bride, 35 years ago, when I moved to Knoxville, TN. My husband's mother baked this cake during the Thanksgiving and Christmas holidays. I now make it at the holidays for my family. You can substitute peaches for apples. You can also cut down on the amount of sugar.