Here's the Real Deal
Thanks Roxie 
OLD FASHIONED STACK CAKE
6 cups flour
1/2 t. soda
1 t. salt
2 t. ginger
1 t. cinnamon
1 t. allspice
1/2 t. cloves
3/4 cup solid shortening
1 cup sugar (1/2 white and 1/2 brown)
1 cup molasses
3 eggs
1 t. vanilla
1/2 cup buttermilk
Sift the dry ingredients in one bowl and set aside. In another Large bowl cream the shortening and sugars and add 1 cup molasses and mix well. Beat in 3 eggs, one at a time. Add 1 tsp. vanilla. Then add 1/2 cup buttermilk, alternately with dry ingredients. Place dough on a floured surface and work in enough extra flour to make it easy to handle, but not stiff.
Divide into 8 portions at a time. Pat one portion at a time into 9" round pans. Press down with your fingers evenly over bottom of pans.
Bake at 375* until light brown, around 12 mins. Cool completely. When all layers have baked and cooled, put together with the seasoned apples mixture. Store cake in fridge in airtight container for 24 to 48 hours to moisten. Freezes well.
Now here is the way to season the apples before you spread between the cake layers.
Use 20 to 24 oz. of evaporated (dried) apples. Add about 1 t. of cinnamon, 1/2 t. cloves, allspice and nutmeg. Add 1/3 to 1/2 cup brown sugar. Taste and adjust. Mash apples and makes sure they are juicy enough (add water as needed as they cook). They should be the consistency of applesauce. Cool and use generously between each layer of cake.
It makes a BIG CAKE as you can see, and you can freeze part if you choose. The house smells absolutely wonderful while it is baking! My grandmother made this cake every year, so I am carrying on the tradition.
