1/3 c. butter
1 c. brown sugar, packed
1 egg
1 c. thick applesauce
2 c. cake flour
1 tsp. each baking powder, baking soda and cinnamon
1/4 tsp. ground allspice
1/2 tsp. each nutmeg and salt
1 c. raisins
3/4 c. chopped nuts
Lemon Cream Cheese Icing (recipe follows)

1. Cream butter and sugar until well blended. Add egg and beat well. Stir in applesauce.

2. Mix flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt. Add to first mixture. Beat until smooth.

3. Stir in raisins and nuts.

4. Turn into 2 greased and lightly floured 8 inch layer cake pans.

5. Bake at 375 F for 25 minutes or until pick inserted near center comes out clean.

6. Let stand in pans on wire racks for about 5 minutes, then turn out on racks to cool.

7. Put layers together with icing, then spread remainder on top of cake.

LEMON CREAM CHEESE ICING:

Soften 1 package (3 oz.) cream cheese. Beat in 2 cups powdered sugar alternately with 1 to 2 tbsp. milk or enough to make icing of spreading consistency. Add 1/8 tsp. salt and 1/2 tsp. lemon extract.