Apple Filling:
- 1 lb Dried Apples
- ¼ tsp. Salt
- 1 tsp. Cinnamon
- 1 tsp. Nutmeg
- ½ – 1 tsp. Ground Cloves
- 2 Cups Sugar
Cover apples with water about ½ – inch above surface (5 to 6 cups water). Simmer 30 to 40 minutes until apples are almost mushy. Add salt, cinnamon, nutmeg, cloves and sugar; mix well. Spread between cake layers while hot.
Cake:
- 1 Cup Shortening
- 2 1/2 Cups Sugar
- 2 Eggs
- 2 tsp. Vanilla
- ½ Cup Buttermilk
- 5 ¼ Cup Plain Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Salt
Heat oven to 425° F. Grease seven 9-inch or nine 8-inch round pans. (This batter will have a stiff cookie-like consistency. It holds well, so may be baked in several bakings depending on oven size and number of pans available.) Cream shortening and sugar together; beat in eggs and vanilla. Stir buttermilk, baking soda and baking powder together and mix into batter. Blend in flour and salt thoroughly. Divide into 7 or 9 portions. With floured hands, pat portions into prepared pans. Bake about 10 minutes. Let cool slightly; remove from pans. Stack layers with hot apple filling between layers. Let stand at least 24 hours before cutting.
Edna Gray
This recipe appeared in my review book, The Captain Takes a Wife, by Doris Durbin. She stated this was an old family recipe from Union County, Georgia.
