I found my recipe for this cake to use with apple butter. It also uses sorghum, which you can replace with molasses or brown sugar, or even dark corn syrup, if you can't find sorghum. But give sorghum a try - the taste is different from any other sweetener, and worth looking for.
You may want to start this cake the day before - it is supposed to set 12 hours before serving.
1Preheat oven to 375 degrees. Lightly grease or spray with oil several 8-inch cake pans, skillets, etc.
2FOR CAKE: Mix first four ingredients. Stir flour together with baking powder, soda, salt, and nutmeg. Stir vanilla into milk. Add flour and milk to liquid ingredients, blending well. Turn out on floured surface and knead like a biscuit dough.
3Divide dough into 7 portions. Roll out on wax paper to fit greased 8-inch cake pans. You may have to bake in batches. Bake until done and very lightly browned, about 10 minutes. Layers do not need to cool before assembling.
4FILLING: Stir together apple butter and brown sugar in a medium saucepan over medium high heat. Bring just to boiling. Remove from heat and stir in the butter until it melts completely.
5Place first cake layer on cake plate that has a cover. Spread hot filling between cake layers, stacking 7 high. Smooth some filling over top of stack and let drip slightly down sides. Cover and allow to set 12 hours before serving. May sprinkle with powdered sugar just before serving if desired. Or, top of stack may be decorated with little red hot cinnamon candies.
6NOTE: Layers may be frozen with wax paper in between, and filled later.
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