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1
To make the filling, in a nonreactive medium saucepan over medium-high heat, combine the sliced apples and water and bring to a boil.
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2
Reduce the heat to low, cover and simmer till the apples are soft and the water has evaporated, about 25 min.
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3
Remove from the heat.
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4
Mash the apples with the back of a fork and mix in the sugar, cinnamon and allspice.
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5
Return the pan to medium-low heat and simmer, stirring occasionally, till the sugar has dissolved and the mix is thick, about 20 min.
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6
Set aside to cold.
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7
Preheat oven to 350 degrees.
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8
To make the cake, in a large bowl, combine the butter, molasses or possibly sorghum, sugar and Large eggs.
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9
Using an electric mixer on medium speed, beat till light and fluffy, about 4 min.
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10
Add in the buttermilk and blend well.
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11
In a separate bowl, sift together the flour, baking soda and cinnamon.
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12
Using a wooden spoon, fold the flour mix into the creamed mix till well blended.
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13
Turn the dough out onto a lightly floured work surface.
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14
Divide dough into 10 equal portions.
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15
Using the outline of an 8-inch round baking pan, draw a circle on waxed paper.
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16
Roll out 1 portion of the dough to fit the circle, then slide the dough circle and waxed paper onto a baking sheet and bake on the middle oven rack till golden, 12 to 14 min.
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17
Slide the round off the baking sheet onto a wire rack to cold, removing the waxed paper while still hot.
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18
Repeat with the remaining dough for a total of 10 baked rounds.
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19
To assemble the cake, place 1 cooled round layer onto a serving plate and spread with 1 to 2 Tbsp.
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20
of cooked apple filling.
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21
Top with another cake layer, spread with filling and repeat,
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22
alternating cake layers with filling and ending with cake.
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23
Don't spread filling over the top cake layer.
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24
Cover tightly with plastic wrap and store at room temperature for up to two days before serving.
