1 c. raisins
1/4 c. plus 1 tbsp. brandy
1/2 c. shortening
1 c. sugar
1 egg, beaten
2 c. all-purpose flour, divided
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 c. applesauce
1 c. chopped pecans

Combine raisins and brandy, stirring well. Cover and refrigerate several hours or overnight. Line a 9x5x3 inch loaf pan with waxed paper; grease and set aside.

Cream shortening; gradually add egg, mixing well.

Combine 1 2/3 cups of the flour, add soda, salt and spices; add to creamed mixture alternately with applesauce, beginning and ending with flour mixture.

Dredge pecans and raisins in remaining 1/3 cup flour; stir to coat well. Fold into batter. Spoon batter into prepared pan.

Bake at 350 degrees for 1 hour and 15 minutes or until done. Cool in pan 10 minutes; remove from pan and cool completely. Wrap in aluminum foil, and store in refrigerator. Yield 1 loaf.