------------------------------WHISKEY FROSTING----------------------------- quarter c Butter; softened 1 tb Heavy cream or milk 1 lb Confectioners' sugar (4 cup) 3 tb 4 tablespoons. bourbon Sift flour with soda, spices and salt. Combine nuts and raisins in bowl; stir in half cup of flour mixture. Cream butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly after each. Alternately add flour mixture and applesauce, beginning and ending with flour mixture. Stir in raisin mixture. Spoon into greased, floured 25 cm tube pan. Bake in preheated 350 degree oven 1 hour, 20 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes; remove and finish cooling on wire rack. Spread with frosting. Cover until ready to serve. Cake keeps well and is delicious several days after baking. Frosting: Stir together butter and cream; beat in 1 cup of the sugar.

Blend in rest of sugar and the bourbon until mixture will spread easily. Frosts a 25 cm tube cake. Serves 8 to 10. Formatted by Mary Wilson, BWVB02B. ----