Recipe: Mother's Stack Cake

Char, I don't have the recipe you are searching for, however, here is a recipe that sounds very,
similar. This recipe is from Nathalie Dupree's
"New Southern Cooking. Perhaps you can experiment
with it or use as is. I'm reproducing exactly
as in the cookbook.

Mother's Stack Cake Serves 8-10

My friend from Tuscaloosa, Alabama, Phyllis S. Cherry,
told me the following history of the stack cake in her
family. "This is my favorite winter-fall-type cake.
Mother made it during the holidays like she made
biscuit dough and always used apples that we dried from our green apple tree. It works with fresh apples or
chunky applesauce but dried apples are better. It is
good with hot spiced tea or coffee on a cool day.
Traditionally, guests would each bring a layer to a
wedding or church supper, and then they would put it all
together to make a stack cake." A WORD OF WARNING:
The cake pans are turned upside down with the dough
baked on the outside bottom of the pans.

6 cups all-purpose soft-wheat flour
1 cup shortening (preferably Crisco)
1 cup sugar
2 teaspoons baking soda
2 teaspoons ginger
1/2 cup molasses
1/2 cup buttermilk

Filling:

1 pound dried apples
2-3 cups sugar
3-4 teaspoons allspice

Preheat the oven to 350 Degrees F. With a pastry
cutter or two forks, mix the flour, shortening, sugar,
baking soda, and ginger together until the mixture looks
like biscuit mix. Add the molasses and buttermilk and
stir with a fork just until the dough holds together.
Divide into 5 or 6 equal parts. Press the dough out
to 3/4-inch thickness on the outside bottom of 5 or
6 greased and floured 8-inch cake pans. Bake the
layers about 10 minutes, until firm. Cool slightly,
remove from bottom of the pans and let cool on racks.

To make the filling: Cook the dried apples with water
as directed on the package. Or place the dried apples
in water to cover and cook until the apples are soft and the water nearly evaporated. Add sugar and allspice to
taste. Layer the cake and applesauce until you have
5-or-6-layer cake with the apple mixture between
layers and on top.

The cake is best if it sits 24 hours before cutting.

Have never made this, however, hope it helps is someone
does'nt have the recipe.

Regards!