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1
Butter a 9-inch cake pan (we used a springform pan) and set it aside.
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2
Place the raisins or dried cranberries in a small bowl and add enough hot tap water to cover them.
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3
Set them aside to soften.
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4
Heat the oven to 350F.
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5
Sift the flour, baking soda, salt, and spices into a large mixing bowl.
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6
In a separate bowl, beat the butter with an electric mixer until it's soft and fluffy.
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7
Beat in the sugars G cup at a time, then beat in the egg and yolk, and lastly, the vanilla extract.
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8
Using a wooden spoon, stir a third of the dry ingredients into the creamed mixture until it's smooth.
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9
Add half of the applesauce, another third of the dry ingredients, the remaining applesauce, and the final third of the dry ingredients, stirring well after each addition.
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10
Thoroughly strain the water from the raisins or cranberries.
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11
Then stir them and the pecans into the batter until they are evenly distributed.
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12
Scrape the batter into the prepared pan and smooth the top with a spoon.
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13
Bake the cake on the center rack until a toothpick inserted into the center comes out clean, about 30 to 35 minutes.
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14
Transfer the pan to a wire rack to cool for 1 hour.
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15
Then run a knife around the edge of the pan and remove the cake (or the sides of the pan, if using a springform pan).
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16
Let the cake cool for another hour or so.
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17
Finally, to enhance the flavor of the cake and to allow it to become moist and dense throughout, cover it snugly with plastic wrap and let it sit for another 2 hours.
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18
Before serving the cake, generously dust the top with confectioners' sugar.
