Butter for bundt pan
Sugar for bundt pan
1/2 c. butter, softened
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 eggs
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. cinnamon
1 tsp. nutmeg
1 (16 oz.) can applesauce
3/4 c. chopped pitted dates
3/4 c. seedless raisins
1/2 c. chopped black walnuts

Generously butter a 3 quart bundt pan. Sprinkle with sugar, rotating to coat sides and bottom evenly. In a large mixing bowl, cream butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda, salt, cinnamon and nutmeg together. Set aside.

Alternately add applesauce and flour mixture to batter; blend well. Stir in dates, raisins and walnuts. Stir to blend. Spoon into prepared pan. Place on rack in wok over simmering water. Cover wok and steam for 1 hour. Uncover and add additional hot water as needed, cover and continue steaming for 45 minutes more until knife inserted in center comes out clean. Remove from wok. Invert to unmold into serving plate. Serve warm or cold. Makes 10 to 12 servings.

VARIATION: Sprinkle cake generously with brandy and wrap in cloth napkin. Store in a tight container for a week before slicing.