oops, accidently hit tab and it posted...
Stack cake
3 eggs
2/3 cup butter (or shortening)
1 1/2 cup sugar
1 tsp vanilla
3 1/2 cups self rising flour
Blend butter and sugar until smooth. Add eggs and vanilla and mix together. Add flour and mix until it is uniform, and should be like cookie dough.
Chill the dough to make it easier to handle. Divide dough into 6 even balls and keep refrigerated until ready to cook.
Preheat oven to 350 degrees. Roll one dough ball out onto a floured surface into a round disk, about 8 inch diameter. Add flour to the surface as needed to keep it from sticking. We buttered and floured a cookie sheet, and then tranferred the 8 inch disk to the cookie sheet. You can roll the dough onto a rolling pin to help pick it up. Cook the cake for about 12 minutes at 350. Remove cake from oven and put onto a cooling rack. Allow it to cool a little, then start stacking on a cake plate with a layer of cooked apples. Repeat until you have 6 layers finished.
For the apple filling, I used about 1 1/2 quarts of dried apples. Add about 1 1/2 quarts of water, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp mace, 1 cup sugar, and 1/4 cup molasses. Bring to a boil and simmer until apples are softened. Simmer until they are no longer runny/watery, but still very moist. Use a potato masher to get the consistency you want. Allow the apple filling to cool somewhat before layering onto the cake.
Now the hard part... wait until the next day before you eat the cake. The moisture from the apples will soak into the cake layers and soften them.
The lemon curd was nothing special, I found some recipes online, and tweaked them a little. Here is what I did:
6 eggs
2 cups sugar
4 lemons
1/2 cup butter.
Zest or peel the lemons and squeeze the juice. In a large saucepan, wisk together the eggs, sugar, and lemon juice over medium heat until mixed. Add the lemon zest/peels and butter. Continue wisking while heating for about 10 minutes, until bubbles start to form. Pour the hot lemon curd through a sieve into a bowl to remove any lemon zest, seeds, and pulp. Chill in a refrigerator.
