This recipe has been handed down through the Westfall family for years. My grandfather, James Westfall, made this cake frequently, especially during the holidays. It is a great cake for family get-togethers.


Recipe Summary

15 mins
1 hr
1 hr 15 mins
1 cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan with cooking spray.

  • Beat sugar and shortening together in a bowl using an electric mixer until smooth and creamy; beat in eggs until incorporated.

  • Combine applesauce, water, and baking soda in a saucepan over medium heat; stir until heated through, about 2 minutes. Stir applesauce mixture into shortening mixture; add vanilla extract.

  • Whisk flour, cinnamon, salt, baking powder, and ground cloves together in a bowl. Gradually stir applesauce mixture into flour mixture until just combined. Fold in raisins and walnuts. Pour into prepared cake pan.

  • Bake in the preheated oven until golden and a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes and transfer cake to a plate.

Cook's Note:

For moister raisins and to keep them from over-browning, soak in water and/or vanilla extract for about 15 minutes before adding to cake batter. Also, my mother always lined the bottom of the Bundt(R) pan with wax paper to keep bottom from over-browning.

Nutrition Facts

543 calories; protein 7.3g 15% DV; carbohydrates 90.9g 29% DV; fat 18.4g 28% DV; cholesterol 62mg 21% DV; sodium 463.7mg 19% DV. Full Nutrition

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Rating: 5 stars
Made this and took to work. Everyone loved it. I made a caramel drizzle to pour over top! Read More