Adjust oven rack to center position and preheat oven to 350 degrees F. Generously butter or grease two 9-inch cake pans, dust pans with flour, knocking out excess; set aside. Spread nuts on rimmed baking sheet and toast in the 350 degree F oven, shaking pan occasionally, until fragrant and deep golden brown, about 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.

In a medium bowl, beat together the applesauce, brown sugar and oil until well combined; set aside.

Sift the flour, salt, baking soda and spices together into a large bowl. Make a well in the center of the dry ingredients, pour in the applesauce mixture and stir until just combined. Dust nuts and raisins with a fine layer of flour, fold into batter and stir just to combine; do not over mix. Pour batter into prepared pans and spread evenly. Place pans in middle of oven, pans should not touch, and bake until a wooden skewer inserted in the center of cakes comes out clean, about 35 to 40 minutes. When done, remove from oven and let cool in pans on wire rack for 10 to 15 minutes, then turn out onto the wire rack and let cool completely. The baked cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, refrigerated for up to 1 week, or frozen for up to 3 months.

Makes two 9-inch cakes, or about 16 servings.

*Note: My mother taught me to toast nuts (to crisp and bring out their essential oils) prior to adding them into batters; raw nuts are steamed in the batter as it cooks and end up soft and flavorless, toasted nuts are also steamed but retain much of their crunchiness and intensified nutty flovor.

**Note: For softer plumper raisins; try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drain well and pat dry before using.

Mixing Note: Chopped nuts and fruit should be coated with a fine layer of flour before adding them to cake batter. This helps them distribute more evenly and keeps them from sinking to the bottom.