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1
Allow butter and eggs to stand at room temperature for 30 minutes.
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2
Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans.
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3
Line bottoms of pans with waxed paper.
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4
Grease and lightly flour bottoms and sides of pans; set aside.
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5
In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
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6
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
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7
Gradually add sugar; beat until well combined.
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8
Add eggs, 1 at a time, beating well after each addition.
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9
Add molasses and vanilla; beat until well combined (mixture will appear curdled).
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10
Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
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11
Pour 1 cup plus 2 tablespoons of the batter into each prepared pan.
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12
Refrigerate the remaining batter.
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13
Bake in a 375 degree F oven about 15 minutes or until a wooden toothpick inserted near center comes out clean.
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14
Cool for 10 minutes in pans on wire racks.
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15
Remove from pans and completely cool on wire racks.
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16
Wash pans; line bottoms with waxed paper, grease and lightly flour.
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17
Repeat with the remaining batter.
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18
In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice.
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19
To assemble, select the cake layer that's most attractive; set aside for the top layer.
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20
On a serving plate, place 1 of the remaining cake layers; spread about 3/4 cup of the applesauce mixture to within 1/2 inch of the edge.
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21
Repeat with remaining cake layers and applesauce mixture.
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22
Place reserved cake layer on top.
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23
Cover and chill in the refrigerator for at least 6 or up to 24 hours before serving.
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24
(Chilling the assembled cake makes it easier to slice and allows applesauce mixture to moisten the cake.
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25
).
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26
To serve, remove from refrigerator.
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27
Let stand for 1 hour.
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28
Just before serving, spread the whipped cream on top; sprinkle with nuts.
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29
If you like, garnish cake platter with rose petals or edible flowers.
