Apple stack cake

Prep: 1 hour, 15 minutes Bake: 1 hour, 55 minutes Makes: 8 to 10 servings

Dried apple filling: 1⁄2 pound (4 to 5 packed cups) unsulfured dried apples 1⁄2 cup firmly packed light brown sugar 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon ground ginger Cake layers: 5 cups flour, plus more as needed 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 3⁄4 cup vegetable shortening 1 cup firmly packed light brown sugar 1 cup molasses, preferably sorghum 2 large eggs, lightly beaten 1 cup buttermilk Confectioners’ sugar, sifted

1 For the filling, combine the apples, brown sugar, cinnamon and ginger in a large saucepan with enough water to cover. Bring to a boil over medium-high heat; reduce the heat to low and cover.

2 Simmer, stirring frequently, until the apples are tender and the filling is very thick, about 1 hour, adding more water if necessary. It should look like a thick apple sauce.

3 Transfer the mixture to a food processor; pulse 8 to 10 times to make a chunky sauce. Set aside.

4 For the cake layers, heat the oven to 350. Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl, beat the shortening with the brown sugar and molasses with an electric mixer until smooth. Add the eggs and beat until smooth.

5 Add one-third of the flour mixture and incorporate. Then add half the buttermilk, and alternate until all the flour and buttermilk are mixed in. The dough should be thick.

6 Divide the dough into 6 equal pieces, each about 10 ounces or a heaping cup. Wrap 4 of the pieces in plastic wrap. Pat one piece of the unwrapped dough into each of the prepared cake pans, making it about 1/2 inch thick. Bake until the cake is set, about 15 minutes. Remove from the oven and allow to cool 10 minutes.

7 Remove one cake from the pan and put it on a cake platter. Spread one-fifth of the apple filling, about 1 cup, evenly over the cake. Add the second cake and repeat. 8 Repeat the baking step, preparing the cake pans with grease and flour, unwrapping two pieces of cake dough, pressing them into the pans, baking, and then adding them to the cake with filling. Then repeat again for the last two layers, leaving the top layer bare. Let the cake sit for several hours. Dust with sifted confectioners’ sugar before serving. Nutrition information per serving (for 10 servings): 658 calories, 16 g fat, 4 g saturated fat, 38 mg cholesterol, 121 g carbohydrates, 70 g sugar, 9 g protein, 469 mg sodium, 4 g fiber