1 teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
2 sticks unsalted butter, softened
1 cup granulated sugar (optional: light brown sugar)
2 teaspoons rum extract
1 cup golden raisins
1 cup walnuts or pecans
2 large eggs, room temperature
2 cups applesauce, unsweetened
½ cup powdered sugar
Preheat oven 350°F. Grease and flour a 12 cup bundt pan. Set aside. Toss walnuts and golden raisins in a small bowl. Sift together flour, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Take ¼ cup of flour mixture and toss with walnuts and raisins. Beat butter and sugar with an electric mixer until creamy. Add eggs, one at a time. Add rum extract and beat until well combined. Stir in 1 cup applesauce followed by ½ of the flour mixture until combined. Add the second cup of applesauce and stir, followed by remaining flour mixture. Fold walnuts and golden raisins into batter, avoid over mixing. Pour batter into prepared bundt pan. Bake for 1 hour, checking after 50 minutes. When a cake tester comes out clean, the cake is ready to be removed from the oven. Cool directly in the bundt pan for 10 minutes. Carefully remove from pan to finish cooling on a wire rack. To serve, dust with powdered sugar.