Boiling water
1 lb. seedless raisins
4 c. all-purpose flour
3 tbsp. cocoa
2 tsp. ground cinnamon
2 tsp. ground cloves
1/2 tsp. salt
4 c. applesauce
4 c. pecans or walnuts, chopped
3 tsp. baking soda
1 c. butter, softened
2 c. sugar

Pour boiling water to cover raisins; set aside until tender. Drain. Combine flour, cocoa, spices and salt in a large mixing bowl. Coat raisins and nuts with 1 cup of dry ingredient mixture. Combine soda and applesauce in separate bowl. Cream butter and sugar in a large mixing bowl.

Alternately add dry ingredients and applesauce mixture to creamed mixture, beginning and ending with dry ingredients. Add coated raisins and nuts. Mix well. Pour into lightly greased 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours or until done. Yield: 1 (10 inch) cake.