1 c. pure vegetable oil
2 c. sugar
2 eggs
1 c. cake flour
1 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. mace
1/2 tsp. salt
3 1/2 c. raw, chopped apples (with or without peel)
1/2 c. chopped, roasted pecans
3/4 c. raisins, plumped in bourbon and drained

Preheat oven to 325°F. Sift dry ingredients together. Set aside. Blend oil and sugar in electric mixer at medium speed for 5 minutes. Add eggs, one at a time, and beat well. Add dry ingredients to oil mixture and combine thoroughly. Add apples, pecans and raisins and blend well with spatula. Pour batter into a buttered and floured 10-inch spring-form pan.

Bake for 1 to 1 1/2 hours or until an inserted knife comes out dry. Serve with caramel sauce and pecan ice cream.