Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8x1-1/2-inch round baking pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans; set aside. In a large bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.

2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each addition. Add molasses and vanilla; beat until well combined (mixture will appear curdled). Alternately add the flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Pour 1 cup plus 2 tablespoons of the batter into each prepared pan. Refrigerate the remaining batter.

3. Bake in a 375 degree F oven about 15 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and completely cool on wire racks. Wash pans; line bottoms with waxed paper, grease and lightly flour. Repeat with the remaining batter.

4. In a medium bowl, combine applesauce, apple butter, and if you like, apple pie spice. To assemble, select the cake layer that's most attractive; set aside for the top layer. On a serving plate, place 1 of the remaining cake layers; spread about 3/4 cup of the applesauce mixture to within 1/2 inch of the edge. Repeat with remaining cake layers and applesauce mixture. Place reserved cake layer on top. Cover and chill in the refrigerator for at least 6 or up to 24 hours before serving. (Chilling the assembled cake makes it easier to slice and allows applesauce mixture to moisten the cake.)

5. To serve, remove from refrigerator. Let stand for 1 hour. Just before serving, spread the whipped cream on top; sprinkle with nuts. If you like, garnish cake platter with rose petals or edible flowers. Makes 24 servings.