Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a mixing bowl. Make a well in the center of dry ingredients and pour in creamed shortening mixture, stirring until well blended. Add vanilla, stir well, batter will be stiff. Roll out dough like you would for a piecrust.
Cut to fit 9-inch pan or cast-iron skillet you should have enough to amke 7 layers. Bake 10-12 minutes. Cool layers completely.
While the layers bake/cool. Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1 teaspoon allspice.
Alternate layers of cake with a thin layer of cooked apples. Spread remaining apples in a thin layer over top and sides of cake.
Store covered in a cool dry place or in the fridge at least overnight. The longer it sits, the better it gets