INGREDIENTS:
- 5 cups dried apples (about ¾ pound)
- 5 cups apple cider
- 1½ cups water
- 1⅔ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for pans
- 1 large egg
- 1 cup unsulfured molasses
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
PREPARATION:
1. Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until apples begin to soften and liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add ⅔ cup granulated sugar and remaining ½ cup water; simmer until apples are very soft and coated in syrup, about 15 minutes. Let cool completely.
2. Preheat oven to 375°F. Butter two 9-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess.
3. With an electric mixer on medium-high, beat butter and remaining 1 cup sugar until creamy, about 3 minutes. Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt.
4. Divide batter evenly between prepared pans. Bake until a cake tester comes out clean and tops spring back when lightly touched, about 35 minutes. Transfer pans to a wire rack to cool 10 minutes. Run a knife around edges of pans to loosen; turn out cakes onto rack to cool completely.
5. Using a serrated knife, split each cake in half horizontally. Transfer 1 bottom layer to a cake stand or platter, and spread with one third of apple mixture. Stack 1 top layer on apples; top with another one third of apple mixture. Repeat with remaining cake bottom and apples, then add remaining cake top. Let stand at room temperature at least 1 hour. Before serving, sift confectioners’ sugar over top of cake.