Applesauce

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

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.
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