2 c. sifted flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1/3 c. shortening
3/4 c. honey
1 c. unsweetened applesauce
1 c. seedless raisins
1/4 c. broken walnut pieces

Preheat the oven to 350 degrees. Line the cupcake pans with paper liner. In a small bowl sift together the flour, baking soda, nutmeg, cinnamon, cloves and salt. Set these dry ingredients aside.

Measure the shortening into the mixing bowl and beat at high speed until it is fluffy. Add the honey and continue to beat the mixture for 2 minutes.

Add half the applesauce and half the sifted dry ingredients to the honey and shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl.

Add the remaining applesauce and dry ingredients. Mix again until everything is blended. The batter will be thick. Stir in the raisins and nuts. Spoon the batter into the cupcake pans. Bake at 350 degrees for 25-30 minutes. Frost the cupcakes with cream cheese frosting when completely cool.