6 c. all-purpose flour
2 tsp. baking powder
2 tsp. ginger
3/4 c. shortening
1 c. molasses
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1 c. sugar
3 eggs
1/2 c. buttermilk

Sift together flour, soda, baking powder, salt, ginger and cinnamon. In separate bowl, cream shortening and sugar. Add molasses and mix well. Beat in eggs, one at a time. Add vanilla. Add buttermilk alternately with flour mixing well.

Place dough on floured surface. Work in enough flour to make it easy to handle but not stiff. Divide dough into 9 portions and shape into balls. Place one ball in greased 9 inch round pan. (I use cast iron skillet.) Press dough with hands evenly over bottom of pan. Bake 15 to 18 minutes or until lightly browned at 400 degrees. Cool slightly before removing from pan. Continue same process for each ball of dough. Same pans may be used again, but grease each time.

Stack layers with filling. Store cake in airtight container or wrap at least overnight to moistened cake. Freezes well.

FILLING:

1 lb. dried apples
1/2 c. granulated sugar
1 c. brown sugar
2 tsp. cinnamon

Wash and cook apples in water until tender. Drain and mash thoroughly. Mix with sugars and cinnamon.