VERMONT APPLE-RAISIN BREAD
1½ cups flour
1-cup sugar
2 Tbsp cocoa
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ cup buttermilk
1-cup applesauce
6 Tbsp melted butter
1 cup raisins
½ cup chopped walnuts
powdered sugar
In large bowl, blend first eight dry ingredients. In large measuring cup, stir together buttermilk, applesauce, and melted butter. Combine liquid and dry ingredients, stirring just until moistened. Fold in raisins and nuts. Turn into greased and floured 6½-cup ring mold. Bake in 325 degree oven for 45 to 50 minutes, or until cake tests done with toothpick. Cool in pan 10 minutes, then invert on rack. Dust with powdered sugar. Serve warm or cold with more applesauce. Batter can be baked in bundt or tube pan.