Dexterity Cake (Old Fashioned Stack Cake)
  1. Preheat oven to 350 degrees.
  2. Spray 6 (9-inch) cake pans with nonstick cooking spray (or bake 2 at a time if you don’t have 6 cake pans)
  3. Line bottoms of pans with parchment paper, and spray parchment paper with nonstick cooking spray.
  4. Beat shortening and sugar until creamy.
  5. Add buttermilk, molasses, egg, and vanilla, beating well.
  6. In a medium bowl; combine flour, ginger, baking soda, salt, cinnamon and nutmeg.
  7. Slowly add the flour mixture to the wet mixture; mix until combined.
  8. On a lightly floured surface, form dough into a log; cut into 6 equal portions.
  9. Place 1 portion in each prepared pan, and use finger to lightly pat dough to edges of pans. NOTE: This dough is more like cookie dough than it is like cake batter.
  10. Bake for 10 to 12 minutes or until lightly browned. (be sure not to let it get too brown)
  11. Remove from pans, and cool completely on wire racks
  12. Place 1 cake layer on a serving plate or cake stand; spread with fruit butter filling
  13. Repeat with remaining layers and fruit butter filling, stacking each on previous layer.
  14. Do not spread fruit butter filling on top layer.
  15. Cover and refrigerate cake for at least 24 hours.
  16. Just before serving, dust with confectioners’ sugar.
Apple Butter
  1. You can make your own, using this wonderful recipe from Lady Behind the Curtain ( OR buy your favorite jar or Apple Butter from the store (This is what Jondi has done).
  2. Just before serving, dust with confectioners’ sugar.