Richard Thomas' Applesauce Cake

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.
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