STACK A CAKE RECIPES

Steps:

• In a medium bowl, mix the flour, sugar, salt and baking powder. Make a well in the center of the mixture and pour in the eggs, vanilla extract and butter. Using the fingers, mix well, until a firm dough has formed. Wrap in a clean tea towel and chill in the refrigerator 8 to 12 hours, or overnight.
• Preheat oven to 400 degrees F (200 degrees C). Turn a 9 inch round baking dish upside down, and lightly grease the surface.
• Pinch off a portion of the dough and roll out into a 9 inch circle approximately 1/3 inch thick. Continue this process with all the dough, making 5 to 7 layers.
• Bake each layer individually in the preheated oven 8 minutes, or until lightly brown.
• In a medium saucepan over medium heat, place the dried fruit in enough water to cover. Cook until soft and spreadable, but not runny, about 20 minutes.
• Drain the fruit well. Mix in the cinnamon, nutmeg and salt.
• Stack the layers, spreading equal portions of the fruit mixture between each layer and on top of the final layer. Chill in the refrigerator 8 to 12 hours, or overnight.

Steps:

• Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition., Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter., To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.