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Combine raisins, cherries, and brandy in a small bowl. Allow to set for 1 hour, stirring occasionally.
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Heat oven to 350°F. Lightly grease and flour an 8 or 10 cup Bundt pan.
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Beat shortening and sugar in a large bowl until light and fluffy. Add egg and beat to combine.
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Whisk together flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves.
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Add flour mixture alternately with applesauce to creamed mixture, beginning and ending with flour mixture.
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Stir in walnuts, raisins, cherries, and brandy.
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Pour batter into prepared pan and spread evenly in pan.
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Bake for 45 minutes or until a toothpick or cake tester inserted in the center comes out clean.
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Cool cake in the pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
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Lightly dust top of cake with confectioners sugar.
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Wrap cake tightly in plastic wrap or aluminum foil when not serving. Cake is best a day or two after it is baked.