2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 c. vegetable shortening
2 c. sugar
2 eggs
1 can (1 lb.) applesauce
1/3 c. water
1 c. raisins
3/4 tsp. rum extract

1. Grease a 9 inch angel cake tube pan; dust lightly with flour, tapping out any excess.

2. Sift flour, baking soda, salt, cinnamon, cloves and allspice onto waxed paper.

3. Combine shortening, sugar, eggs and applesauce in large bowl of electric mixer; beat at high speed 3 minutes.

4. Turn mixer speed to low; stir in flour mixture alternately with water, beating after each addition until batter is smooth. Stir in raisins and rum extract just until blended. Pour into prepared pan.

5. Bake in moderate oven (350 F.) 1 hour, or until center springs back when lightly pressed with fingertip. Cool 10 minutes on wire rack; loosen around edge and tube with a knife; turn out onto wire rack; cool completely. Store in a cake tin and cut into thin slices.