This unusual cake is an old-timey Appalachian specialty. The layers are very thin—more like large cookies than cake—and the filling is a rustic, apple butter-like mixture made from dried apples. The cake will be best 2 or 3 days after it is assembled, so don’t rush it. For a tasty, nontraditional variation, use dried figs instead of the dried apples, and serve the cake with whipped cream. For a shortcut, use prepared apple butter instead of the homemade apple filling below. The recipe calls for 5 cake pans, but the cakes may be made in batches if you don’t have enough pans. Or to go really old-school, bake the cakes a single layer at a time in a cast-iron skillet.

Preheat the oven to 350°F. Grease five 9-inch round cake pans liberally with:

Dust lightly with:

For the filling, combine in a large saucepan:

Bring the mixture to a boil, then reduce the heat to simmer, partially covered, until the apples are very soft and the liquid is reduced to the consistency of apple butter. Use a potato masher to mash the filling into a rough, chunky paste.

While the filling cooks, make the cakes. Whisk together in a large bowl:

Whisk together in a medium bowl:

Add the molasses-buttermilk mixture to the flour mixture and stir until combined. The dough will be very thick—almost like gingerbread dough. Divide the dough in 5 pieces. Press each piece of dough into a prepared cake pan (if baking in batches, keep the unused dough covered while the other pieces bake). Bake until slightly risen and the cakes are firm to the touch, 12 to 15 minutes. The cakes will be very flat. Remove from the pans and let cool completely on a wire rack.

Place one cake layer on a plate. Spread one-quarter of the filling onto the top of the layer to the edge. Top with a second cake layer and another one-quarter of the filling. Repeat until the cakes and filling are all used, ending with a cake layer. Wrap the cake tightly and refrigerate for at least 2 days before serving.

If desired, before serving dust the cake with: