1/2 cup shortening
1 cup sugar
1/2 cup seedless raisins
1 egg
1 cup unsweetened applesauce
1 3/4 cups sifted flour
1 tablespoon rum
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup walnuts, coarsely chopped

Soak raisins in 1 tablespoon rum for 30 minutes, stirring often to keep moist.

Cream together shortening and sugar until light and fluffy, gradually adding sugar while beating.

Beat egg until light and lemon colored; and and mix well. Stir in applesauce.

Sift, then measure the flour. Sift together the measured flour, spices, salt and baking soda. Add to sugar mixture; mix well. Stir in walnuts, raisins, and rum from soaking.

Pour batter into 2 greased and floured 8-inch layer cake pans.

Bake in a preheated 350°F oven for 35-45 minutes or until cake springs back when touched lightly in center.

Spread layers with Cream Cheese Frosting.

Cream Cheese Frosting:

1 (3 oz) pkg cream cheese (room temperature)
1 tbsp. freshly squeezed lemon juice
several drops of pure lemon oil or 1/2 tsp. extract
1 pasteurized* egg white, slightly beaten
1 1/2 to 2 tbsp. confectioners' sugar

Blend softened cream cheese, lemon juice, flavoring, and egg white, adding sugar by small amounts at a time until the mixture is of spreading consistency. Chopped raisins, walnuts, or coconut may be added.

Makes a filling and frosting for an 8-inch two layer cake.

*See Pasteurization of Eggs.

Submitted by: CM