1 c Butter or margarine; soften
1 1/2 c Brown sugar; firmly packed
1 1/2 c Sugar
5 lg Eggs
1 1/2 c Applesauce
2 ts Baking soda
3 c All-purpose flour; divided
1 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Ground cloves
1/2 ts Ground allspice
1 1/2 c Raisins
1 c Pecans; chopped
Beat butter at medium speed with an electric mixer about 2 minutes or until
soft and creamy. Gradually add sugars, beating at medium speed 5 to 7
minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine applesauce and baking soda; set aside.
Combine 2-3/4 cups flour and spices; add to butter mixture alternately with
applesauce mixture, beginning and ending with flour mixture. Mix a low
speed just until blended after each addition.
Combine remaining 1/4 flour, raisins, and pecans; fold into batter. Pour
batter into a greased and floured 12-cup Bundt pan.
Bake at 325 degrees for 1 hour and 15 to 20 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 10 to 15
minutes; remove from pan, and let cool completely on a wire rack. Yield
(10-inch) cake.
