Grease a 10 cup bundt cake pan generously with shortening, then dust with flour (or use our perfect release cake ). Preheat the oven to 350º Fahrenheit.
In the bowl of a stand mixer (or using a hand mixer), cream the butter and sugar until well blended and smooth, scraping the sides of the bowl as needed.
Add the egg. Mix until blended.
Mix in the raisins and walnuts.
In a small bowl, whisk together the flour, soda, salt, cloves , nutmeg and cinnamon.
Add the applesauce and flour to the butter mixture alternately, mixing well between each addition. Batter will be thick.
Add the batter to the pan by large spoonfuls and smooth out evenly.
Bake for 45 minutes or until the top of the cake springs back when you touch it. The exact time will depend on the shape of your bundt cake pan. If it makes a thicker cake, it could take up to an hour to bake. Ours took 45 minutes in the Autumn Wreath Bundt Pan.
Allow the cake to cool in the pan for 5 minutes, then turn out on a cake plate to cool completely.