4 cups dried unsulphered apples, packed 1 cup brown sugar 1/2 tsp. mace 4-5 cups flour 1 tsp. baking soda 1/2 tsp. salt 2/3 cup shortening 1 cup sugar 1 cup molasses 2 eggs, beaten 1 cup buttermilk

Put apples in heavy saucepan and add water to cover. Bring to a boil and then turn down heat and simmer for an hour until the apples are safe enough to be mashed. Youll need to stir the apples down into the water at first, since then tend to float. And youll need to stir them frequently throughout since they tend to stick. You may need to add more water as they cook so they dont dry out and burn. When apples are good and soft, mash them with a potato masher, making a lumpy puree. While mashing, add brown sugar and mace continue to simmer for a few more minutes to mix the flavors, stirring all the while. The consistency should be like chunky apple butter or applesauce. If the mix is too watery, continue cooking on low heat, stirring, until it is thickened. Remove from heat. While apples are cooking, sift together 4 cups flour, soda, and salt. Cream together shortening, sugar, and molasses. Mix beaten eggs and buttermilk. In small, alternating increments, add flour and buttermilk mixes to creamed shortening and sugar. Mix well after each addition. Should be like biscuit dough. Use as much as necessary of additional flour to get proper consistency. Pat into a ball and chill in refrigerator until apples are ready. Preheat oven to 350. Grease well a 8-9 inch cast iron skillet. Divide dough into five roughly equal handfuls. Take one handful of dough, leaving the rest in the fridge, roll it into a ball, pat it into a disk, put it on a floured board and roll it a couple of times until it is almost big enough to fit the bottom of the cast iron. Lay the dough in the greased cast iron and pat it out to fit. Make sure there are no gaps or seams. Bake each layer for 20 minutes. Keep an eye on them to keep from burning. Theyre done when slightly brown all over and pulling away slightly from the edge of the pan. Put the first layer on a large plate and while youre baking the next one in a well greased skillet, cover the top with 1.5 cups of the apple puree, spreading it out to the very edges of the cake layer. Stack the layers as you bake them, adding apple puree to all but the very top. When they are all stacked, let them cool, then wrap in plastic wrap and a clean towel and put in a cool, dry place for at least 2 days before cutting.