1/2 c. shortening
1-1/2 c. sugar
1 c. molasses
3/4 c. buttermilk
1 tsp. baking soda
1 tsp. salt
2 eggs
1 tsp. ginger
2 tsp. cinnamon
2 c. self-rising flour
Extra flour
Apple butter or dry apples

Cream shortening and sugar. Beat in eggs. Add molasses and buttermilk. Sift 2 cups flour with other dry ingredients. Add to sugar mixture; mix well. Add more flour to make a very stiff dough. Knead dough. Roll out rather thin. Cut cake out to size desired and bake until lightly browned. Spread cakes with dry apples or apple butter. Stack 6 or 8 layers high. Cake is better if stored 3 or 4 days before serving.