3 eggs
1 3/4 c. sugar
1 c. vegetable oil
1 tsp. vanilla
2 c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 c. peeled apples, cut into 1/2 inch pieces
1 c. chopped pecans
1 c. seedless raisins

Beat eggs and add sugar, oil, and vanilla. In separate bowl, mix flour, soda, cinnamon, and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts, and raisins to mixture; blend well. Pour batter into well greased 11 x 7 x 2 inch pan (9 x 13 may be used but decrease baking time by 15-20 minutes). Bake at 375 degrees for 55 minutes or until cakes tests done when wooden pick is inserted in center.

LEMON SAUCE:

1 lg. lemon
2 egg yolks
1 c. sugar
2 1/2 tbsp. cornstarch
1/2 tsp. salt
1 1/2 c. water
4 tsp. butter

Grate peel from lemon and measure out 1 1/2 teaspoon rind. Squeeze lemon and measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch, and salt. Measure water into saucepan. Gradually stir in sugar mixture. Cook, stirring until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan. Cook and stir about 2 minutes. Remove from heat. Add lemon zest, juice, and butter. Pour sauce over cake. Yields 20-24 servings.