Cake:

3/4 c. butter
1/2 c. sugar
2 eggs
1 c. sorghum molasses
1/4 tsp. baking soda
1/2 c. buttermilk
1/4 tsp. salt
1/4 tsp. cloves
3/4 tsp. cinnamon
3 c. flour
1 tsp. baking powder

Cream butter and sugar together. Add eggs and molasses. Mix well. Add soda to buttermilk. Mix dry ingredients together. Add alternately with milk to batter, beginning and ending with dry ingredients.

Bake in thin layers (about 1/4 inch of batter) in old fashioned black griddle (an iron skillet would probably do) for about 12 minutes in preheated 350°F oven. (These can be rolled out like cookie dough if you like. Use a dinner plate and cut around it so the layers will be uniform in size.)

When completely cool, spread dried apple filling between the layers, stacking as you go. This cake is best if allowed to "cure" in a covered container for 24 to 48 hours.

Dried Apple Filling:

3 c. dried apples (best if soaked overnight in 3 c. water)
1 1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg

Cook together slowly. When almost done, add spices.

(Note: You can add more than 1/2 teaspoon each if desired.)