2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 c. butter, softened
3 lg. eggs
1 c. raisins 1 c. walnuts, chopped
1 tbsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1 3/4 c. sugar
1 (16 oz.) jar unsweetened applesauce
1 med. size each red, green, and yellow apple
1 tbsp. lemon juice
1 1/2 c. walnuts, chopped
1 c. heavy cream
2 tbsp. apple jelly

Sift flour, cinnamon, baking soda, salt, nutmeg, and baking powder in medium size bowl; mix well. Beat butter, sugar in large bowl with mixer at medium speed until light and fluffy. Beat eggs in well; beat in applesauce. Reduce speed to low; gradually beat in flour mix, until smooth. Stir raisins and chopped walnuts into batter. Spoon into a greased 13 x 9 pan. Bake 45-50 minutes.

Invert pan with cake onto a wire rack. Remove pan; cool cake completely. Meanwhile core apples; cut into 1/8 inch slices. Combine with lemon juice and water to cover in 4 quart saucepan. Bring to simmer over medium heat; cook 3-4 minutes, until just tender. Remove apples with slotted spoon, to paper towel and cool.

Beat cream to stiff peaks. spread about 1/2 over sides of cooled cake. Press walnuts over sides of cake to cover completely. Arrange apples in diagonal rows on top. Stir jelly and 1 teaspoon water in pan over low heat until melted; brush over apple to glaze. Use remaining whipped cream to decorate cake. Makes 16-20.