1 (11 oz.) pkg. (2 c.) raisins
1 c. (8 oz.) finely chopped black walnuts or pecans
2 tbsp. flour
3/4 c. butter
2 c. sugar
2 c. applesauce
2 1/2 c. flour
1 tbsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg
Caramel Frosting (recipe follows)

Place raisins in saucepan and add enough water to cover. Bring to boiling. Remove from heat and let stand until cool. Drain off water.

Toss the nuts with the 2 tablespoons flour and set aside.

In a mixing bowl, beat the butter for 30 seconds. Add the sugar and beat until well combined. Beat in applesauce.

In another bowl, combine the 2 1/2 cups flour with cinnamon, baking soda and nutmeg. Add to beaten mixture, beating until just combined. Stir in raisins and nuts.

Turn batter into greased and floured 10 inch tube pan. Bake in 350 degree oven for 65 to 70 minutes or until done. Cool in pan on wire rack for 20 minutes. Remove pan and let cool.

1/4 c. butter
1/2 c. packed brown sugar
2 tbsp. milk
1 c. sifted powdered sugar

In a medium saucepan, heat butter and brown sugar to boiling, stirring occasionally. Remove from heat. Stir in milk and powdered sugar. Beat with electric mixer until it's a thick, drizzling consistency. Makes about 1 cup.

NOTE: For contrasting chocolate drizzle, melt 1/2 cup semi-sweet chocolate pieces and drizzle the chocolate over the Caramel Frosting.