2 ¼cups all-purpose flour, measured after sifting(280 grams)
2teaspoonsbaking soda
¾teaspoonsalt
1teaspooncinnamon
⅛teaspoonfreshly grated nutmeg
4ozunsalted butter, room temperature(114 grams)
2cupsfirmly packed light brown sugar(400 grams)
2largeeggs(room temperature)
1teaspoonvanilla
2cupsapplesauce
½cupgolden raisinsor use a mix of regular and golden
1cupwalnutschopped and toasted
Powdered sugaroptional
Instructions
Preheat oven to 350 degrees F or 325 if using a black Bundt pan.
After you’ve sifted the all purpose flour and measured out 2 ¼ cups, mix it with baking soda, salt, cinnamon and nutmeg.
Grease the pan with shortening and dust with flour or spray with flour-added cooking spray.
Beat the butter until creamy. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
Add applesauce to the creamed mixture and stir well, then gently stir in the flour mixture, scraping batter up with a rubber scraper to ensure it’s incorporated. Fold in the raisins and walnuts. Pour batter into prepared pan and bake 45 minutes or until cake tests done.
Let cool in pan for 10 minutes, then turn on to a wire rack to finish cooling.