Part 1: the cake
I FOUND THIS RECEIPT ON BLINDPIGSAND ACORN AND I THINK THIS MIGHT BE THE CAKE DADDY USED TO TELL ME ABOUT YEARS AGO. HE SAID THEY HAD ALL THESE LAYERS AND I COULDN'T SEE HOW YOU STACKED ALL THOSE CAKE LAYERS BUT YOU COULD IF THE LAYERS WERE THIS THIN.
1/2 cup sugar
1 egg beaten
1/3 cup sorghum syrup
1/2 cup buttermilk (I didn't have any buttermilk-so I used the handy substitution of putting 1/2 tablespoon of lemon juice into my 1/2 cup measuring cup and filling it the rest of the way with whole milk)
3 1/2 cup plain flour (all purpose)
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Ms. Farr says to make a hole in the center of the dry ingredients; add the creamed mixture; and stir until blended.
Since I was using my mixer-I added the dry ingredients to the creamed mixture a little at a time until the mixture was blended well. I added the vanilla and mixed again till the consistency was like a soft cookie dough.
Using the bottom of my 9 inch cake pan for a template, I drew a circle on a piece of parchment paper. Using the circle as a guide: I rolled the dough out to slightly larger than the circle; laid the 9 inch cake pan on the dough and cut around the edges.
I baked the layers at 350 for 10 to 12 minutes until they were light brown. Baking the layers is the most time consuming part of making the cake. I lined my pans with parchment paper-that way I didn't have to worry about greasing the pans or washing between bakings-since I was able to use the same paper for all the layers.
Once the layers were baked I set them aside to cool on a rack.
Part 2: Apple filling
1 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon allspice
art 3: Assembly
Place a cake layer on a cake plate and spread with apple filling. Repeat until you reach the last layer.