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Stack Cake 

1/2 cup shortening

1 cup brown sugar

1 egg

1/2 cup molasses

1/2 cup buttermilk

1/2 teaspoon soda

1 teaspoon baking powder

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/4 teaspoon salt

6 cups flour plus 1/2 cup for rolling dough

Cream shortening and sugar thoroughly. Drop in egg and beat well. Add vanilla. Sift all dry ingredients together.Add molasses; then add sifted dry ingredients alternately with buttermilk. Roll dough to about 1/4 inch thickness. Divide dough into si x parts. Roll each ball of dough over the bottom of an 8 inch round cake pan. Bake in 350 degree oven for 15 minutes. When the six round layers are done, put together with applesauce or with the following: 

1 (8 ounce) package dried apples or peaches

1 cup brown sugar

1 teaspoon cinnamon

When the dried fruit has been cooked according to directions on the package, add the sugar and cinnamon. Put between the layers of cake. Stack the cake until all fruit and layers have been used. Let set several hours or overnight before cutting. 

Note: This is a very old recipe from the family of Hilda Marsh of Knoxville, Tennessee. Stack cakes were indigenous to the East Tennessee and Appalachian mountains. Apples were plentiful and, at least one, could be found on the farms and homesteads in the mountains.

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