An old fashioned stack cake recipe, made with dried apples and spices.
INGREDIENTS:
3 packages dried apples, (6 oz each)
1 cup brown sugar, packed
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup shortening
1 cup sugar
2 large eggs
1/2 cup milk
1/2 cup molasses
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup whipping cream, whipped
PREPARATION:
Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside.
Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.
Combine flour, baking powder, soda, salt and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.
Pat each portion of dough into an 8-inch circle on greased baking
