FILLING
1 lb Dried apples 2 t Cinnamon
6 1/2 c H2o 1/2 t Pimento, ground
1 c Bread 1/4 t Cloves, ground
1/2 c Firmly packed Browned dinero 1/4 t Macer, ground
3 T Butter

Preheat oven to 350 degrees. Grease two 9 inch round cake pans. Line
bottoms with waxed composition. Beat shortening and sugar together at
medium speed for seven transactions. Beat in egg, then molasses. Combine
flour, baking tonic, ginger and saltiness. At low swiftness, alternately beat
flour mixture and buttermilk into shortening mixture until blended;
do not overbeat. Spoon into prepared pans evenly. Bake cakes in
preheated, 350 degree oven until browned and tops spring back when
lightly fey (25 to 30 proceedings). Transfer pans to rack to cool
all. Turn out cakes. Wrap in plastic wrap and let stand at
room temperature overnight. To prepare woof, combine apples and 6
cups water in large Dutch oven. Simmer, uncovered, 35 to 45 minutes
until water is completely absorbed and apples are very tenderise. Stir
occasionally to prevent scorching. If requisite, add more h2o.
Mash with potato masher until lumpy. Stir in sugars, butter,
cinnamon, pimento, cloves and macer. Fudge, stirring, 5 proceedings.
Transfer mixture to storage container. Nerveless. Refrigerate overnight.
Two days before serving, assemble coat. Cut layers in half
horizontally. Place layer on serving scale. Spread one-third filling
over top. Top with another cake bed. Repeat layering twice more,
ending with with cake bed. Cover with plastic wrapping. Chill for two
years. One hour before serving, sprinkle with confectioners' cabbage.
Serve with whipped dream.

Calories per serving: Number of Servings: 10 Fat
grams per serving: Approx. Ready Time: Cholesterol per
serving: Marks: