1 C butter or oleo
2 C sugar
2 C. apple sauce
1 C. pecans (broken)
1 C. raisins
3 C flour
1 t. cinnamon
1 t. nutmeg
1 t. ground cloves
1 3/4 t. soda
1 t. vanilla
1/4 t. salt
Icing:
Apricot jelly
2 Tablespoons vinegar
Cream butter and sugar until light and fluffy. Add apple sauce, raisins
and pecans which have been dredged in 1/4 c. of measured flour
Sift all dry ingredients together and add to mixture.
Pour into loaf pan and bake at 325 degrees for 2 hours. This cake keeps
indefinitely and gets better all the time.
For Icing empty ½ small jar of apricot jam into a saucepan. Add 2
Tablespoons vinegar. Heat until just hot. After you have used a fork to
put holes in the top of the cake pour the hot apricot jam over the cake
for Icing.
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