Mom sent what she remembered, but the rest of the recipe–how to make the cakes –is probably lost to the ages, or maybe someone like Kristine has it?
Mother would dry apples slowly in the sun (the way she would dry green beans). After the apples were thoroughly dried, she would seal them and put them in a dry place (later in life when she got a freezer, she would store them frozen) until ready to soak overnight, boil, thoroughly wash, and cook with seasonings: ginger, cinnamon, sugar, allspice, and other seasonings until tender.
She would bake little thin cakes 5 or 6 layers, cool, and then put the apple mixture between layers of cake. Keep refrigerated. She would let the cake sit for 2 or 3 days before serving.
Edit: found a complete recipe
This authentic Appalachian recipe is courtesy of Mark Sohn
Note: The apple filling should be prepared ahead of time and allowed to cool.
For dried apple filling:
18oz soft-dried apples
4 3/4 cups water or apple cider
1 cup sugar
1 tsp. ginger
1 tsp. ground nutmeg
For stack cake:
5 cups plus 1/4 cup flour, divided
1/2 cup sugar
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. salt
1 cup melted shortening
1 cup pure sweet sorghum (you can substitute molasses or dark corn syrup)
2 eggs
2 tsp. vanilla
For the glaze:
1 1/4 cups sugar
1/3 cup water
1/4 cup shortening or butter
1 tsp. ginger
1 tsp. vanilla
For the filling:
1. Bring apples, water and sugar to a boil and let simmer for 30 minutes, stirring to combine.
2. Stir in ginger and nutmeg. Using a mixer, food processor or potato masher, break up apples and blend until they have an applesauce-like consistency. Let cool before proceeding with the cake and glaze.
For the cake:
1. Heat oven to 350 degrees and grease several 9-inch non-stick cake pans. (You can reuse pans if necessary).
2. Mix the 5 cups flour and other dry ingredients in large bowl, reserving the 1/4 cup flour.
3. Make a well in center of flour mixture and pour in shortening, sorghum and vanilla. Crack the eggs, and drop them in. Whisk until well-mixed. Using your hands, slowly incorporate flour as you would with bread. When the dough is dry enough to handle easily, stop adding flour. (If the dough is too dry, moisten it with a little water).
4. Roll the dough into a log and cut into 6 equal-sized pieces . Form the pieces into balls and evenly roll in the extra 1/4 cup flour.
5. Roll out each ball, making rounds that are 8-9 inches in diameter. Place each layer (by rolling or folding) in a greased 9-inch pan. Unroll dough and pat evenly across bottom. Bake 12 minutes or until brown on edges and light brown across the top. Repeat for each layer.
6. Remove layers from oven and cool on racks. When all layers are cool, spread filling and stack layers.
To assemble:
1. Place first layer on cake plate and spread 3/4 cup filling over each layer. Repeat with each layer, leaving the top layer uncovered.
2. Let the cake stand six to 12 hours at room temperature (this allows moisture from the filling to seep into the layers). Refrigerate 12-36 hours before serving.
3. Brush the top of the cake with egg white before it’s refrigerated or just prior to serving. Dust with powdered sugar. Serve as is, or with glaze.
For the glaze:
1. Combine sugar and water in small saucepan over high heat. Bring to boil, simmer for eight minutes or until it reaches the soft ball stage (around 234 to 236 degrees).
2. Remove from heat, slice and stir in butter or shortening, then ginger and vanilla. Pour glaze over cake, starting at the edges, dripping it down the sides. Spread remainder on top of cake with a knife.
Appalachian Cookin' 