2 1/2 c. flour
1 c. sugar
1/4 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 c. shortening, softened
1/2 c. water
1 (1 lb., 1 oz.) can applesauce
1 lg. egg
1/2 c. chopped nuts
1 c. raisins

Sift together flour, sugar, baking powder, soda, salt, cinnamon, cloves and allspice. Add shortening, water, applesauce and egg, beat with mixer on medium speed for about four minutes. Gently fold in nuts and raisins into batter. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for about 30 minutes. Cool. Frost with caramel frosting. Cut into 48 bars.

CARAMEL FROSTING:

1/4 c. butter, melted
1/2 c. brown sugar
2 tbsp. milk
1 1/2 to 1 3/4 c. sifted powdered sugar

Combine butter and brown sugar in a saucepan. Boil and stir for 1 minute or until slightly thickened. Cool slightly. Add milk and beat until smooth. Add powdered sugar and beat to spreading consistency.