Instructions: While not the easiest or quickest cake to make, it is an incredible sight to see one of these stacked high with 10 or 12 layers. Traditionally used as a wedding cake of sorts where guests would each bring a layer and assembly the cake as they arrived. It was said that you could judge how well thought of the brides family was by how many layers the cake had at the reception. We now mostly see these cakes at Christmas and special occasions.

For The Filling:
Cook the dried apples in water until tender then drain and mash like making applesauce.

Mix in the rest of the ingredients and blend well.

For The Cake:
Mix all of the cake ingredients together as if making biscuit dough. Pinch off about 1 cup of dough at a time and roll about 1/4" thick and cut to size of a 9" plate. Place the dough on a cookie sheet or you can place the ball of dough into a greased 9" cake pan and press the dough out with your hands to about 1/4" thick and bake at 375 degrees F. until golden brown. Repeat until all of the dough is used. You can use the same pans for each layer but grease each time. Cool the layers slightly and place on a plate alternately with the dried apple mixture until all of the layers are used. Place the cake in the refrigerator for 2 to 3 days.

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