2 c. dried or evaporated apples
1 c. sugar
1 c. cane sugar syrup
1 c. shortening
1 c. milk
1 tsp. baking soda
3 c. all-purpose flour
1/2 tsp. salt
1 tsp. allspice
1 tsp. cinnamon
2 c. raisins
1 c. chopped pecans
1 egg, beaten

Soak apples in water until soft, approximately 1 hour. Drain, cut in small pieces, and measure out 2 cups. Place diced apples in a 4-quart saucepan, add sugar and syrup; bring to a rolling boil and cook for 20 minutes, stirring frequently. Remove from heat; add shortening, milk, and soda. Stir until shortening is melted. Add spices and salt to sifted flour and stir into batter until thoroughly mixed. Add raisins and nuts. Fold in beaten egg.

Pour into well-greased and slightly floured tube pan. Bake at 350 degrees for 1 hour and 10 minutes. When done, it will pull away from sides of pan. Remove from oven and cool on rack. Then turn pan upside down on rack; remove pan and let cake continue to cool. Store wrapped in foil. Yield: 1 tube cake. Stays moist for days.