Apple Stack Cake

–CAKE–
1 c Unsalted butter; room
-temperature
1/2 c Molasses or sorghum syrup
1 c Sugar
2 Eggs; room temperature
1/4 c Lowfat buttermilk; room
-temperature
6 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon

To make the filling, in a nonreactive medium saucepan over medium-high
heat, combine the sliced apples and water and bring to a boil. Reduce the
heat to low, cover and simmer until the apples are soft and the water has
evaporated, about 25 minutes. Remove from the heat. Mash the apples with
the back of a fork and fold in the sugar, cinnamon and allspice. Return the
pan to medium-low heat and simmer, stirring occasionally, until the sugar
has dissolved and the mixture is thick, about 20 minutes. Set aside to
cool.

Preheat oven to 350 degrees.

To make the cake, in a large bowl, combine the butter, molasses or sorghum,
sugar and eggs. Using an electric mixer on medium speed, beat until light
and fluffy, about 4 minutes. Add the buttermilk and blend well. In a
separate bowl, sift together the flour, baking soda and cinnamon. Using a
wooden spoon, fold the flour mixture into the creamed mixture until well
blended.

Turn the dough out onto a lightly floured work surface. Divide dough into
10 equal portions. Using the outline of an 8-inch round baking pan, draw a
circle on waxed paper. Roll out 1 portion of the dough to fit the circle,
then slide the dough circle and waxed paper onto a baking sheet and bake on
the middle oven rack until golden brown, 12 to 14 minutes. Slide the round
off the baking sheet onto a wire rack to cool, removing the waxed paper
while still warm. Repeat with the remaining dough for a total of 10 baked
rounds.

To assemble the cake, place 1 cooled round layer onto a serving plate and
spread with 1 to 2 tablespoons of cooked apple filling. Top with another
cake layer, spread with filling and repeat,

alternating cake layers with filling and ending with cake. Do not spread
filling over the top cake layer. Cover tightly with plastic wrap and store
at room temperature for up to two days before serving.

Yield: 15 servings