1 Cup Shortening
1 Cup Sugar
1 Eagg
1 Cup Light molasses
3 Cup All-purpose Flour
1 Teaspoon Baking soda
1 Teaspoon Ground ginger
1/2 Teaspoon Salt
1 Cup Buttermilk

Filling
1 Pound Dried apples
6 1/2 Cups Water
1 Cups Sugar
1/2 Cups Firmly packed Browned sugar
3 Tablespoon Butter
2 Teaspoon Cinnamon
1/2 Teaspoon Allspice, ground
1/4 Teaspoon Cloves, ground
1/4 Teaspoon Mace, ground

Heat your dutch oven to about 350 degrees.

Line bottom of greased oven with wax paper.

Mix shortening and sugar together for several minutes.

Mix in egg and molasses.

Combine flour, baking soda, ginger and salt.

Spoon into oven and bake cakes at about 350 degrees until browned and the tops are springy to the touch (about 25 minutes).

Take oven off of head and cool completely.

Take out the cakes and wrap in plastic wrap while cooling to ‘room temperature’ overnight.

Filling
Mix apples and water in oven.

Simmer, uncovered for about 40 minutes (water is fully absorbed and apples are very soft)

Occasionally stir to prevent scorching.

Mash with potato masher until lumpy.

Mix in sugars, butter, cinnamon, allspice, cloves and mace.

Cook, stirring every five minutes.

Place mixture into another container and cool (refrigerate if possible) overnight.

To Serve

Two days before serving, cut cake horizontally (in half).

Spread one third of the filling on the top of one half, then replace the top half.

Cover with plastic wrap and chill for two days.

An hour before serving, sprinkle on some confectioner’s sugar.