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| 2 Tasse | sugar |
| 1 Tasse | Butter or shortening |
| 2 | eggs |
| 1 Teelöffel | Baking soda |
| 3 Teelöffel | baking powder |
| 6 Tasse | sifted flour |
| 1 Teelöffel | salt |
| 1/2 Tasse | buttermilk |
| 1 Teelöffel | vanilla |
| 1 x ca. 450 g | Dry apples |
| 1 Tasse | brown sugar |
| 1/2 Tasse | sugar |
| 2 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | cloves ground |
| 1/2 Teelöffel | allspice gound |
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Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately to batter with buttermilk and vanilla; mix. Divide batter into six equal portions. Pat batter into six greased 9-inch pans. Bake in a 450 degree oven for 10-15 minutes. Cool.
Filling: Cover apples with water and cook until tender; mash. Add the remaining ingredients; mix. Spread each of the layers except the top one with apple filling. Stack layers. Let cake stand for 12 hours or over night before cutting. Serves 12-14.
her cake using lard for the shortening in the cookie-like portion and used her homemade Apple Butter for the filling.
Recipe submitted from League City, Tx
From the 'REcipeinternet: Recipes from Around the World' recipe list.
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