1 c. butter
2 c. white sugar
1/2 c. brown sugar
2 eggs
4 c. flour
1/4 tsp. salt
1/4 tsp. cloves
1 tsp. baking soda
1 tsp. cinnamon
2 c. applesauce
1 tsp. vanilla
1 c. chopped walnuts
1 lb. white raisins (or dark ones, if white not available)
2 lbs. gumdrops, cut in quarters (omit the black ones)
1 tbsp. hot water

Cream together butter and sugars. Beat in eggs. Sift together flour, salt, cloves, soda, and cinnamon. Save 1 cup of flour mixture to dredge gumdrops and walnuts and raisins in. Add to cream mixture alternately with applesauce. Add vanilla. Dredge walnuts, raisins, and gumdrops in flour; add to mixture. Add hot water. Bake in lined loaf pans or oiled and floured bundt pans for 2 1/2 to 3 hours at 250 degrees or until done.