(1st. Place - '96 Oklahoma Pecan Growers Assoc.)
3/4 C. shortening 1 tsp.ground cinnamon
2 C. sugar 1/2 tsp. ground cloves
3 large eggs 1/4 tsp. ground nutmeg
3 C. all-purpose flour 1-1/2 C. applesauce
1-1/2 tsp. baking soda 1 C. raisins
1/2 tsp. salt 1 C. chopped pecans
Beat shortening at medium speed 2 minutes or until creamy. Gradually add sugar, beating 5-7 min. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 5 ingredients; add to shortening mixture alternately with applesauce, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in raisins and pecans. Pour batter into a greased and floured 12-cup bundt pan. Bake at 350 degrees for 1 hour or until wooden pick inserted in center of cake comes out clean, shielding with aluminum foil after 45 min. to prevent excessive browning. Cool in pan on a wire rack 10 to 15 min.; remove cake from pan, and cool completely on wire rack.