3 c. flour
3 eggs
1/2 tsp. nutmeg
1/2 tsp. ginger
1 c. nuts
1/2 tsp. cinnamon
2 c. chopped, pared apples
1 tsp. baking soda
1 1/2 c. corn oil
2 c. sugar
1 tsp. salt
2 tsp. vanilla
1/2 c. raisins

Combine flour, soda, salt, spices, and set aside. In large bowl, beat together oil, sugar, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture. Fold in apples, pecans, and raisins. Turn into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/4 hours. Cool cake in pan for 10 minutes. Remove from pan, completely cool. Store in airtight container. For soaking (if desired). Combine 1/2 cup applejack, 1/2 cup apple juice, 1/4 cup brown sugar and 2 tablespoons butter in saucepan. Bring to a boil, stirring until sugar is dissolved. Prick top of cake with fork. Carefully spoon Applejack syrup over cake. When cool, store in airtight container and refrigerate.

Note: Cake is delicious without soaking.