Applesauce raisin rum cake

Serves 10–12

2½ cups all-purpose flour 

1½ teaspoons baking soda

1½ teaspoons  salt

1 teaspoon cinnamon

1 teaspoon ground cloves 

1 teaspoon allspice 

1 teaspoon nutmeg

2 eggs

2 cups granulated sugar 

½ cup vegetable oil 

1 15-ounce container applesauce

1 Granny Smith apple, peeled, cored and chopped

¾ teaspoon rum extract 

¾ teaspoon butter-flavored extract

1 1/3 cup water

1 cup black or golden raisins

1 cup pecans, rough chopped

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Preheat oven to 350. Grease and flour a Bundt pan. In medium bowl, combine flour, baking soda, salt, cinnamon, ground cloves, allspice and nutmeg; set aside. In large bowl, combine eggs, sugar, oil, applesauce, chopped apple, and rum and butter-flavored extracts. Stir flour mixture into applesauce mixture, adding the water in small amounts while stirring. Stir in raisins and pecans. Bake for 50–60 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

ALICE LARSEN, SENECA