Applesauce Cake\r\n2 cups sugar\r\n1 cup butter or margarine\r\n2 cups applesauce\r\n1 cup walnut or pecan pieces\r\n1 cup raisins\r\n3 cups flour\r\n1 tsp. cinnamon\r\n1 tsp. nutmeg\r\n1 tsp. vanilla\r\n1 \u00be tsp. baking soda\r\n\u00a0Cream sugar and butter until light and fluffy.\r\nAdd applesauce, nuts, raisins, which have been dredged in \u00bc cup flour.\r\nSift flour and dry ingredients together and add to mixture.\r\nPour into a greased and floured tube pan.\r\nBake 1 hour and 20 minutes at 325 degrees.\r\n\u00a0\r\nPecan Christmas Cake\r\n4 eggs\r\n1 tsp. salt\r\n1 cup sugar\r\n1 tsp. vanilla\r\n1 cup flour \r\n1 tsp. baking powder\r\n1 quart whole pecans\r\n8 ozs. whole pitted dates\r\nBrandy\r\nBeat eggs by hand.\r\nStir in salt, sugar and vanilla.\r\nAdd flour, sifted with baking powder.\r\nStir well.\r\nFold in pecans and dates.\r\nBake at 350 degrees for 1 hour and 30 minutes in a well greased, paper lined tube pan.\r\nRemove from pan immediately.\r\nWhen cool, baste with brandy.\r\nWrap in foil.\r\nRepeat basting five times at four-day intervals.\r\nThis cake will keep indefinitely.\r\nFreezes well.