3/4 c. butter
2 1/2 c. unsifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 1/2 c. sugar
2 lg. eggs
2 c. applesauce
3/4 c. chopped pecans or walnuts
1/2 c. chopped candied cherries
1/2 c. golden raisins

Soften butter to room temperature. Mix flour with soda and spices. In large bowl of mixer, at medium speed, cream butter and sugar. Beat in eggs, one at a time, beat in applesauce.

In small bowl, mix nuts and fruit and 1/2 cup of flour mixture. Stir remaining flour mixture into butter. Mix until blended. Stir in fruit mixture. Pour into greased and floured 12 cup Bundt pan or 9 1/2 x 13 inch glass baking dish. Bake for 35 minutes at 350 degrees. Check with toothpick.

GLAZE:

2 tbsp. butter
3/4 c. confectioners' sugar
1/2 tsp. vanilla
Milk to proper consistency

After cake has cooled, either glaze or use Cool Whip and garnish with cherry and nut halves. Serves 24.