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SOURDOUGH APPLESAUCE CAKE 
1/2 c. shortening
2 c. sugar
2 eggs
1 c. unsifted flour
1 1/2 c. sourdough
1 1/2 c. applesauce
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. allspice
1 1/2 tsp. baking soda
1 c. chopped walnuts

Beat together shortening, sugar and eggs. Stir in remaining ingredients and beat until smooth. Pour batter into bundt pan that has been sprayed with Pam. Bake at 350 degrees for 45 minutes or until a toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Cool completely on wire rack.

STARTER SOURDOUGH:

1 pkg. dry yeast
2 c. lukewarm water
2 c. flour
1/2 c. sugar
1 c. water
1 c. milk

Dissolve yeast in 2 cups lukewarm water and add flour. Stir to combine. Let stand overnight, covered and in refrigerator. Let stand 5 more days in refrigerator, stirring once a day. On the 5th day, add 1/2 cup sugar, 1 cup water and 1 cup milk. Refrigerate 5 more days. It is ready to use. Replace used portions with equal amounts of flour and water.

Yields 16 to 20 slices.

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