3 1/2 c All-purpose flour; sifted
1 ts Baking soda
2 ts Nutmeg
1 ts Cinnamon
1/2 ts Cloves
pn Salt 1 c Walnuts; chopped
2 c Light raisins
1 c Butter; softened
1 c Sugar
2 Eggs
1 Jar applesauce (16 oz.)
——————————WHISKEY FROSTING—————————— 1/4 c Butter; softened
1 tb Heavy cream or milk
1 lb Confectioners’ sugar (4 cup)
3 tb 4 tbsps. bourbon
Sift flour with soda, spices and salt. Combine nuts and raisins in bowl; stir in 1/2 cup of flour mixture. Cream butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly after each. Alternately add flour mixture and applesauce, beginning and ending with flour mixture. Stir in raisin mixture. Spoon into greased, floured 10-inch tube pan. Bake in preheated 350 degree oven 1 hour, 20 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes; remove and finish cooling on wire rack. Spread with frosting. Cover until ready to serve. Cake keeps well and is delicious several days after baking. Frosting: Stir together butter and cream; beat in 1 cup of the sugar.
Blend in rest of sugar and the bourbon until mixture will spread easily. Frosts a 10-inch tube cake. Serves 8 to 10. Formatted by Mary Wilson, BWVB02B. —–