1 c. butter
2 c. sugar
2 c. applesauce
3 c. flour
1 1/2-2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. mace
1 3/4 tsp. baking soda
1 c. pecans or walnut, coarsely chopped
1 c. raisins
1 1/2-2 tsp. vanilla

Cream butter and sugar until light and fluffy, then fold in applesauce. Sift flour, spices and baking soda together. Reserve 1/4 cup of flour and coat nuts and raisins. Fold remaining flour mixture into butter/sugar batter, then add vanilla and the nut and raisin mixture. Mix well before pouring into greased Bundt pan.

Bake for 90-105 minutes at 325 degrees. Let cool 1 hour and remove from pan. Freezes well and when stored airtight keeps its moisture.