2 c. sugar
1 c. shortening
3 eggs
6 c. all-purpose flour
1 tsp. baking soda
3 tbsp. baking powder
1 tsp. salt
2 tsp. vanilla
1/2 c. buttermilk

Cream shortening and sugar together. Add eggs, one at a time. Beat well after each egg addition. Sift flour with soda, baking powder and salt; add to batter, starting with flour and alternating with buttermilk. Add vanilla. Chill dough 4 to 5 hours. Divide into 6 or 7 portions. Roll out layers on floured board; bake on cookie sheet at 450°F until light brown. Spread each layer with dried apple filling. Do not spread filling on top layer. Let stand in a tight container for at least 12 hours before cutting.

Apple Filling:

1 lb. dried apples
2 c. sugar (1 c. brown and 1 c. white)
2 tsp. cinnamon
1/4 tsp. cloves

Wash apples. Cover with water and cook until tender. Mash apples and add sugar and spices. Cool mixture and spread between cake layers.