Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs2 teaspoons vanilla extract4 cups all-purpose flour4 teaspoons baking powder1-1/2 teaspoons ground ginger1/2 teaspoon baking soda1 teaspoon salt1/2 cup molasses1/2 cup buttermilk2 cups apple butterAdditional apple butter, optional
Preparation
Preheat oven to 450°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with molasses and buttermilk, beating well after each addition.
Drop 2 scant 1/4 cupfuls of batter, at least 7 in. apart, onto a parchment-lined baking sheet. With well-floured fingers, pat each into a 5- to 6-in. circle. Bake 2-3 minutes or until golden brown. Remove from pans to wire racks to cool completely. Repeat with remaining batter.
To assemble, place 1 cake layer on a serving plate; spread with 2 tablespoons apple butter. Repeat layers 4 times; top with a sixth layer. Repeat to make 2 more stack cakes. Refrigerate, covered, until serving. If desired, serve with additional apple butter.
