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2 cups flour
2 teaspoons baking soda
2 cups apples, pared, cored and quartered
1/4 cup non-hydrogenated Crisco or other shortening
1/4 cup butter, melted
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract or 1 tablespoon dark rum
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
1/4 teaspoon ground cloves
1 cup raisins
1 1/4 cups whole pecans

Preheat oven to 350F degrees.

In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples. Add raisins and melted butter. Pulse once.

Add flour and process only until combined; some lumps will remain.

Turn into a well greased and floured (or use Baker's Joy) 9x9x2 inch baking pan.

Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won't stop cake from rising.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

Submitted by: CM
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