3 c. raisins
2 c. brandy
2 lbs. cooking apples
2 c. sugar
1 c. water
1 1/2 tsp. ground cloves
3/4 c. strawberry puree
3 eggs, beaten
2 tbsp. fresh lemon juice
1 tsp. vanilla
4 c. cake flour
3 c. sugar
3 tbsp. melted butter
1 tbsp. baking soda
1 tbsp. salt
1 tbsp. cinnamon

Core and quarter unpeeled apples. Combine raisins and brandy in saucepan and bring to simmer. Remove from heat and cool. Drain raisins. Preheat oven to 350 degrees. Grease and flour three 9 x 5 inch loaf pans. Combine apples, 2 cups sugar and water in large saucepan. Over medium heat, simmer until apples are tender. Puree in food processor. Measure 2 1/4 cups puree and transfer to large bowl. Stir in raisins, strawberry puree, egg, lemon juice and vanilla. Add all remaining ingredients, and blend well. Divide evenly among pans. Bake until toothpick comes clean; about 1 hour. Cool on racks. Makes three 9 x 5 inch loaves.