1 cup (2 sticks) unsalted butter, softened
2 cups superfine sugar
2 cups applesauce (use a good, rich brand)
3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. mace
1 3/4 tsp. baking soda
1 cup coarsely chopped pecans
1 cup golden raisins
1 tsp. vanilla

Preheat oven to 325°F. Cut a circle of waxed paper to fit the bottom of a 9-inch tube pan. Grease the paper and the pan. Dust the pan with flour and set aside.

Cream butter and sugar thoroughly, until light and fluffy, then fold in applesauce. Don't worry if ingredients don't mix completely.

Sift flour, spices and baking soda together. Remove 1/4 cup of flour mixture and dredge nuts and raisins in it. Fold remaining flour mixture into butter/sugar, then add vanilla, and the nut/raisin mixture. Mix well before pouring into the pan.

Bake at 325°F for 1 1/2 to 1 3/4 hours or until toothpick comes out clean.. Let cool slightly, loosen sides of pan and turn out cake onto a baking rack. Cool completely before icing.

BROWN SUGAR FROSTING:

2 cups firmly packed light brown sugar
6 tbsp. heavy cream
1/4 cup (1/2 stick) unsalted butter
1 tsp. vanilla
1 cup sifted confectioners' sugar

Place all frosting ingredients, except vanilla and confectioners' sugar, into a small saucepan. Bring slowly to a full rolling boil, stirring occasionally until smooth. Remove from the heat and stir in vanilla and confectioners sugar. Quickly pour over the cooled cake, allowing it to run down the sides and set. Do not try to control the flow of the icing as it hardens very quickly. The icing looks best when allowed to flow naturally.

Serves 12 or more.