1 1/2 cups golden raisins
3/4 cup shortening
2 cups sugar
2 1/2 cups sifted flour
3 tablespoons cocoa
2 teaspoons baking soda
3/4 teaspoon grated nutmeg
1/2 teaspoon salt
2 cups applesauce (recipe below)
1 cup chopped walnuts
3 pounds mixed Chelan Fresh*
apples (Golden Delicious, Gala,
Fuji or Jonagold), quartered
1/2 cup water
Cover raisins with boiling water. Soak for 20 minutes; drain.
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
Cream shortening with sugar. Add eggs and beat well.
Sift together dry ingredients; add alternately with applesauce to the creamed
mixture. Fold in drained raisins and walnuts.
Spoon batter into the prepared pan and bake for 55-60 minutes, or until a skewer
comes out clean. Let cool in the pan for 10-15 minutes, then turn out on a wire
rack or serving plate. When cool, dust lightly with confectioners’ sugar or frost with
your favorite white icing. Makes 10-12 servings.
Brands may vary by region; substitute a similar product.
To prepare the applesauce, combine apples and water in a large saucepan, bring to
a boil and simmer for about 20 minutes, stirring occasionally. When the apples are
tender and have the consistency of a chunky puree, pass through a food mill and
return to the saucepan. Simmer for 5-10 minutes, or until slightly thickened. Let
cool to room temperature.