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This cake is so delicious and so versatile! I first discovered the applesauce version in Jim Fobel's, "Old-Fashioned Baking Book." I didn't have any applesauce, so I tweaked it and made pumpkin cake instead. It was an instant hit, and I usually continue to make it with pumpkin instead of applesauce. Serve with a big dollop of whipped cream, if desired. See note in directions to make the pumpkin cake. I don't normally make this with the raisins and nuts, but you can include them if you like.
- Note: If making pumpkin cake, omit cinnamon, cloves, nutmeg and applesauce and replace with a can of pre-spiced pumpkin pie filling.
- Preheat oven to 350 degrees.
- Grease and flour a 9x13.
- Stir together, in a medium bowl, flour, baking soda, baking powder, cinnamon, nutmeg and cloves.
- In a small bowl, combine the raisins and walnuts; stir in1/4 cup of the flour mixture to coat.
- In a large bowl, cream the butter and sugar til fluffy.
- Beat in egg, vanilla and applesauce.
- Beat in dry ingredients, then stir in the raisin and walnut mixture.
- Turn into the prepared pan and smooth the top.
- Bake 35-40 minutes or til top springs back.
- Cool in pan on a rack.