Applesauce-spice pound cake

1 c  butter or margarine; soften
  1 1/2 c  Brown sugar; firmly packed
  1 1/2 c  Sugar
      5 lg Eggs
  1 1/2 c  Applesauce
      2 ts Baking soda
      3 c  All-purpose flour; divided
      1 ts Ground cinnamon
      1 ts Ground nutmeg
    1/2 ts Ground cloves
    1/2 ts Ground allspice
  1 1/2 c  Raisins
      1 c  Pecans; chopped
 
  Beat butter at medium speed with an electric mixer about 2 minutes or until
  soft and creamy.  Gradually add sugars, beating at medium speed 5 to 7
  minutes. Add eggs, 1 at a time, beating just until yellow disappears.
  
  Combine applesauce and baking soda; set aside.
  
  Combine 2-3/4 cups flour and spices; add to butter mixture alternately with
  applesauce mixture, beginning and ending with flour mixture. Mix a low
  speed just until blended after each addition.
  
  Combine remaining 1/4 flour, raisins, and pecans; fold into batter. Pour
  batter into a greased and floured 12-cup Bundt pan.
  
  Bake at 325 degrees for 1 hour and 15 to 20 minutes or until a wooden pick
  inserted in center comes out clean. Cool in pan on a wire rack 10 to 15
  minutes; remove from pan, and let cool completely on a wire rack. Yield
  (10-inch) cake.
 
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