4 c. sifted flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 tbsp. cocoa
1 c. vegetable oil
2 c. sugar
3 c. unsweetened applesauce, warmed
1 c. raisins
1 c. chopped English walnuts

Sift first 7 ingredients. In a large bowl, combine sugar and oil until well blended. Stir in warm applesauce and blend thoroughly. Add dry ingredients, blending well. Stir in raisins and walnuts.

Bake in Bundt pan about 25 minutes at 350°F, then increase temperature to 375°F and bake 1 hour longer. Test cake's doneness with a knife inserted into the middle of cake. If doughy, bake a little longer.

Caramel Icing:

1/2 c. butter
1 c. firmly packed brown sugar
pinch of salt
1/4 c. milk
2 c. powdered sugar

Melt butter in saucepan over low heat. Stir in brown sugar and salt; bring to a boil over medium heat. Boil hard 2 minutes, stirring constantly. Remove from heat. Stir milk into saucepan and return pan to heat; bring to a full boil. Remove from heat and cool to lukewarm. Stir in powdered sugar and beat until smooth. If icing is too thick, add a little milk.