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1
In a large bowl combine apples and water and chill, covered, overnight.
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2
Transfer apples and water to a large heavy saucepan (at least 5 quarts) and add sugar, salt, and cinnamon.
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3
Bring mixture to a boil, stirring, and cook at a low simmer, stirring frequently, until softened, 30 to 40 minutes.
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4
Stir in vanilla and cool completely.
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5
In a food processor pulse apple mixture in batches until chopped coarse, transferring to a large bowl.
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6
Filling may be made 1 day ahead and chilled, covered.
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7
Preheat oven to 400F.
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8
In a small bowl stir together buttermilk, baking soda, and baking powder and set aside.
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9
Into a large bowl sift together 4 cups flour and salt.
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10
In another large bowl with an electric mixer beat shortening with sugar until light and fluffy.
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11
Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla.
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12
Add buttermilk mixture and beat until combined well.
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13
Gradually add flour mixture, beating until combined well.
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14
Add enough of remaining 2 cups flour, 1/4 cup at a time, to form a soft but not sticky dough.
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15
Turn dough out onto a lightly floured surface and divide into 6 pieces.
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16
Working on a lightly floured sheet of wax paper shape each piece into a disk and roll each disk into a 9-inch round.
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17
Arrange rounds on wax paper and gently prick dough all over with a fork.
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18
Bake layers one at a time on wax paper on a baking sheet in middle of oven until golden, 12 to 15 minutes.
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19
Cool layers completely on racks and carefully remove wax paper.
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20
Spread 1 cup filling on one cake layer and top with another cake layer.
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21
Continue layering filling and cake layers in same manner, ending with a cake layer.
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22
(Reserve any remaining filling for another use.)
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23
Chill cake, covered, overnight and bring to room temperature before serving.
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24
Dust top of cake with confectioners' sugar and serve with whipped cream.
