1 lb. seedless raisins
2 c. sifted Martha White Plain flour
2 tsp. baking soda
1 tsp. baking powder
1 tbsp. cinnamon
1 tsp. cloves
1/2 tsp. salt
1 c. butter
3 c. light brown sugar, firmly packed
2 c. applesauce
1 c. black walnuts, chopped (other nuts may be used)

Heat oven to 325 degrees. Grease and lightly dust with flour a 10" tube pan or 3 bread loaf pans. Pour boiling water over raisins to cover and let stand while mixing cake. Sift together flour, soda, baking powder, cinnamon, cloves and salt.

In a large mixing bowl, cream butter until fluffy. Beat in brown sugar, then applesauce and beat until smooth and light. Gradually blend in flour mixture and mix just until there are no dry particles left. Drain raisins. Fold raisins and nuts into batter. Turn batter into prepared pans. Bake tube cake or loaves 1 hour and 50 minutes. Let cake cool completely in pan.

NOTE: This cake is better if allowed to "age" a few days. It slices easier if it is refrigerated several hours. It may be wrapped and frozen.