This eggless, chocolate Applesauce Bundt Cake comes from the newspaper’s archives.

It originally appeared in a Dorothy Dean leaflet and was reprinted in the Food section 31 years ago. It appears here at the request of a reader.

If you make it, don’t serve it right away. Setting it aside and letting it rest for a day or two in an airtight container enhances the flavor.

Applesauce Bundt Cake

From the Dorothy Dean Homemakers Service

1 cup shortening

2 cups sugar

3 2/3 cups sifted flour

3 tablespoons cocoa

1 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2 cups thick applesauce

2 teaspoons soda

1 cup raisins

1 cup chopped nuts

Cream shortening with sugar. Sift flour with cocoa, salt and spices. Mix applesauce with soda. Add to creamed mixture alternatively with sifted dry ingredients. Stir in raisins and nuts.

Spoon thick batter into greased and floured Bundt cake pan. Bake at 350 degrees for 60 to 65 minutes or until cake tests done. Cool in pan on rack for 15 minutes. Remove from pan and complete cooling on rack. Store in tightly covered container; flavor improves with age.

Note: You may use sweetened or unsweetened applesauce in this recipe.

Yield: 1 Bundt cake