1 c. unsalted butter
2 c. sugar
2 eggs
2 c. unsweetened applesauce
1/2 tsp. mace
2 tsp. baking soda
1 tsp. vanilla
1 c. raisins (optional)
1 tsp. cinnamon
1 tsp. nutmeg
3 c. flour
1 c. chopped nuts

Preheat oven to 325 degrees; grease 9 inch tube pan.

Cut waxed paper to fit bottom of pan and grease it, then dust pan with flour, shake out excess.

Cream butter and sugar until fluffy, about 3 minutes. Add eggs and beat until blended. Fold in applesauce (do not mix completely). Take 1/4 cup flour and mix with nuts and raisins in small bowl. Add sifted dry ingredients, then vanilla, nuts and raisins. Bake 1 1/2 hours or until done when tested. Allow to cool, invert and remove.

CARAMEL FROSTING:

Combine in saucepan: 1 c. brown sugar (firmly packed) 2/3 c. sour cream

Cook until a little syrup dropped in cold water forms a soft ball (234 degrees). Remove from heat and cool to lukewarm (110 degrees). Add 1 teaspoon vanilla; beat until thick enough to spread. Thin with a small amount of cream if necessary. Spread on cake and sprinkle with chopped nuts.