Apple Custard Cake
Cream one cup butter and one cup sugar together until light and fluffy. Add two eggs and beat well. Then add one teaspoon vanilla. Sift together four cups flour, ½ teaspoon cream of tartar (or one teaspoon baking powder), and ¼ teaspoon salt. Combine with creamed mixture. Stir in one teaspoon soda, dissolved in two tablespoons buttermilk; mix well and turn stiff dough out on lightly floured board. Roll to about ¼” in thickness, cut out thesize of a plate, and bake in a moderate oven about 15 minutes, or until brown. Place these large teacakes on a cloth to cool. Have ready a bowl of stewed dried apples, mashed sweetened, and spiced to suit taste and another bowl of boiled sweet potatoes, mashed while hot witha lump of butter added, a pinch of salt, and sugar and spices to suit taste. Use the dried apples and sweet potatoes as filling between the layers, alternating as the cakes are stacked. Over all pour plain boiled custard, made of three beaten eggs, ¼ cup sugar, two cups milk, and one teaspoon vanilla.