1/2 c. butter
1 c. white or 1 1/4 c. firmly packed brown sugar
2 eggs
2 1/4 c. sifted cake flour or 2 c. sifted all-purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/2 c. applesauce
3/4 c. finely chopped tart apple
1/2 c. raisins, optional
1/2 c. chopped walnuts, pecans or filberts

Cream butter and mix in the sugar very well. Beat in eggs. Add the sifted dry ingredients alternately with the applesauce. Fold in raw apple and if used the raisins and nuts. Bake in a well greased loaf pan or as a sheet cake in a 350 degree oven, about 55 minutes for the loaf cake and 35 minutes for the sheet cake. Cool in the pan on a rack.

This is the type of cake that is better eaten on the second or third day, for it becomes more moist. It may also be served with a thin lemon or orange or spice butter frosting. It is usually served without frosting.