1 c. raisins
2 3/4 c. soft, unbleached white flour (you can use a small percentage, up to 1/2 cup, of whole wheat flour) or 2 1/2 c. all purpose unbleached flour
2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground cloves
1/2 c. butter, softened
1 egg
1 1/2 c. applesauce
1/2 c. chopped nuts
Whipped cream (optional)

In small saucepan, bring raisins and 3/4 cup water to boil. Cover and simmer 3 minutes. Remove from heat. Drain raisins, reserving liquid. If necessary, add water to liquid to measure 1/2 cup chopped raisins. In large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder and cloves. Add butter, egg, applesauce and reserved raisins liquid. Beat at low speed with electric mixer until combined then at medium speed two minutes until well mixed. Stir in nuts and chopped raisins. Bake in greased 9 x 13 inch baking pan. Bake at 350 degrees for 45 to 50 minutes or until cake tests done. Cool on wire rack. Cut into squares and serve with whipped cream.