1 cup butter, softened
1 cup white sugar
2 eggs
3 tablespoons molasses
2 cups apple cider vinegar
2 teaspoons baking soda
1/2 teaspoon salt
4 teaspoons grated lemon zest
1 cup apple juice
3 cups apples, cored
1 teaspoon vanilla extract
1 (8 ounce) package lemon flavored Jell-O mix
1 (4 ounce) can sliced pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, cream together the butter, sugar and eggs, beating thoroughly between each addition. Beat in the molasses. Beat in the vinegar, baking soda and salt. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, in a small bowl, beat the apple juice, apple cobbler, lemon zest and apple juice mix until well blended. Stir in the lemon flavored gelatin and peach preserves until well blended. Spoon syrup over the cake while still warm.
Turn oven off and let cool completely. Place cake on a wire rack and place in an ice cube tray. Sprinkle top with pecans; chill for at least 2 hours about open until serving time.
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