To prepare cake layers:

1. Preheat oven to 350 degrees F with a rack in the center position.
2. In a large bowl, whisk together flour, salt, baking soda, baking powder and cinnamon.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar on medium speed.
4. Add the molasses to the butter-sugar mixture.
5. Reduce mixer speed to low.
6. Add eggs one at a time, allowing each to combine completely.
7. Alternately add the buttermilk and the flour mixture.
8. Shape the dough into a ball.
9. Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
10. Divide the dough into 8 equal pieces.
11. Roll each disc onto a piece of parchment paper just slightly larger than a 9-inch cake pan.
12. Place a cake pan over the dough, and trim away the excess paper around the edge.
13. Lift the discs onto baking sheets.
14. Bake the cake layers until a cake tester comes out clean, about 10 minutes.
15. Transfer the cake layers to a flat surface to cool.

To prepare filling:

1. In a large, heavy-bottom saucepan, combine the dried apples, sugar, cinnamon, nutmeg, molasses and water.
2. Bring the mixture to a simmer.
3. Transfer the mixture to a food processor fitted with a steel blade.
4. Pulse mixture into a thick paste.

To assemble cake:

1. Spread approximately 1 cup of filling onto each but the top cake layer being sure to center and level each progressive layer.
2. Wrap the cake and refrigerate for at least 4 and up to 24 hours.
3. Dust with confectioners’ sugar.