1/2 c. shortening
2 c. sugar
2 eggs
1 1/2 c. sourdough starter
1 1/2 c. applesauce
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. allspice
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 tbsp. sugar
2 c. flour
1/2 c. chopped nuts
1 c. raisins

ICING:

1 c. butter, softened
About 2 c. confectioners' sugar
1 egg yolk
Maple flavoring to taste
1/2 c. whipping cream
1 tsp. sugar

For cake: Cream together shortening and sugar; beat in eggs. Stir in starter, applesauce, cloves, cinnamon and allspice. Set aside.

In small bowl, blend salt, baking soda and sugar. Sprinkle over batter; stir in gently. Add flour; stir until smooth. Add nuts and raisins; stir well.

Pour into 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and complete cooling on wire racks.

To make icing: Combine butter, sugar and egg yolk; mix well. Add flavoring; set aside. Whip cream with 1 teaspoon sugar; fold into icing. Frost cake.