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Dried Apple Stack Cake

3/4 cup shortening
1 cup sugar
1 cup molasses
3 eggs
6 cups all-purpose flour
2 tsps baking powder
1/2 tsp soda
1 tsp salt
3 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup buttermilk
1 tsp vanilla extract
apple filling

Cream shortening and sugar until light and fluffy; add molasses, mixing well. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla, blend well. Place dough on a floured surface; work in enough flour to make dough evenly over bottom of a cake pan. Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Cool slightly; remove from pan. Spoon a small amount of apple filling over a cake layer; top with another layer. Repeat until all layers are used. Wrap or store in an airtight contained; let stand overnight before serving.

Apple Filling:
1-1/2 lbs. dried apples; cook and drain.
1-3/4 cups brown sugar, firmly packed
3/4 cup granulated sugar
1 tablespoon cinnamon

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