2/3 c. sifted enriched flour
3/4 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. finely rolled gingersnap crumbs
1/3 c. soft shortening
1 c. applesauce
1/3 c. walnuts, chopped
2/3 c. raisins, chopped
1 egg

Sift together flour, sugar, baking soda and salt into a large bowl; combine with gingersnap crumbs. Mix in shortening, 1/2 cup applesauce, walnuts and raisins; beat 2 minutes in electric mixer or 300 strokes by hand.

Pour into 2 greased 8 inch layer cake pans. Bake in moderate oven (350 degrees for 30-35 minutes or until done. Cool; remove from pans. Sandwich layers with lemon filling made from a mix, and top with whipped cream.

LEMON FILLING:

3/4 c. sugar
5 tbsp. flour
1/8 tsp. salt
2/3 c. water
1 slightly beaten egg
1 tbsp. butter
1 tsp. grated lemon rind
1/3 c. lemon juice

Combine sugar, flour and salt in top of double boiler. Add water and blend thoroughly. Cook over boiling water until thickened, stirring constantly. Cover and cook additional 10 minutes, stirring occasionally. Stir in a little of the hot mixture into slightly beaten egg. Slowly stir into the remaining hot mixture. Cook over simmering water for 2 minutes, stirring constantly. Cool slightly. Add butter and lemon rind. Chill and add lemon juice. Makes filling for two 9 inch layers.