Old Fashioned Apple Stack Cake

Filling:

Ingredients:

• 8 cups dried apples, packed
• 6 cups 100% apple juice or cider
• 1 tsp cinnamon

Instructions:

1. In a slow cooker, combine the dried apples, apple juice or cider, and cinnamon.
2. Cook on low until the apples are fully hydrated and soft.
3. Mash the apples using a potato masher to create a chunky sauce. For a smoother filling, use a blender or food processor and pulse until desired consistency is reached.
4. Optionally, add 1/2 tsp cloves or allspice for additional spice. Taste and adjust seasoning as desired.
5. The filling can be made in advance and stored in the refrigerator for up to 48 hours.

Layers:

Ingredients:

• 8 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup Crisco
• 1 cup sugar
• 1 cup molasses
• 3 eggs
• 1/2 cup milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour 3 cake tins or use a baking spray.
2. In a large bowl, sift together the all-purpose flour, baking soda, baking powder, ginger, cloves, nutmeg, and salt.
3. In a separate bowl or stand mixer, cream together the Crisco, sugar, and molasses.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually add the dry mixture to the wet mixture, alternating with the milk, until a stiff dough forms.
6. Turn out the dough onto a floured surface and divide it into 9 sections, shaping each into a rectangle.
7. Press each portion of dough into a greased and floured cake tin, creating thin layers like cookies. Bake for 8 to 10 minutes, until slightly dry.
8. Remove the layers from the tins and repeat until you have 9 layers in total.

Assembly:

1. Place one layer on a serving plate or cake stand.
2. Spread 3/4 cup of the prepared apple filling over the layer.
3. Continue layering the remaining cake layers and filling, ending with a cake layer on top.
4. Some cooks cover the top layer with additional filling, but this is optional.
5. Cover the assembled cake with a cake taker lid or plastic wrap. Do not use foil.
6. Refrigerate the cake for at least 48 hours before slicing and serving.
7. Enjoy this delicious and traditional Old Fashioned Apple Stack Cake