1 c. butter (unsalted)
2 c. sugar
2 c. applesauce
3 c. flour
1 c. chopped pecans
1 c. golden raisins
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. mace
1 3/4 tsp. baking soda

BROWN SUGAR FROSTING:

2 c. light brown sugar
6 tbsp. heavy cream
1/4 c. butter
1 tsp. vanilla
1 c. powdered sugar

9 inch tube pan - cut circle of waxed paper to fit bottom. Grease paper and pan. Dust with flour.

Cream butter and sugar. Fold in applesauce. These ingredients will not mix completely.

Sift flour, spices and baking soda. Remove 1/4 cup mixture and use to dredge nuts and raisins. Fold remaining flour mixture into butter/sugar mixture. Add vanilla. Add nut/raisin mixture. Mix WELL before pouring into pan.

Bake 1 1/2 to 1 3/4 hours - 325 degrees. Cool slightly. Remove and place on cooling rack. Cool completely before icing.

Place ALL frosting ingredients except vanilla and powdered sugar into a small saucepan. Bring slowly to a full rolling boil, stirring occasionally until smooth. Remove from heat and stir in vanilla and powdered sugar. Quickly pour over cooled cake, allowing it to run down the sides and set. Do not try to control flow of icing as it hardens quickly.