1 cup butter or margarine, softened 2 tsp. baking soda
2 cups sugar 1 tsp. salt
2 eggs 1 Tbl. gr. Cinnamon
2 cups applesauce 2 tsp. gr. Allspice
4 cups all-purpose flour ½ tsp. gr. Cloves
1 cup chopped pecans
Cream butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add applesauce, mixing well.
Combine flour and next 5 ingredients; add to creamed mixture, mixing well. Stir in pecans. Fill greased miniature muffin pans about ¾ full.
Bake at 350 degrees for 14 minutes or until done. Transfer from pans to wire racks; sprinkle with powdered sugar if desired.
Yield: 7 dozen NOTE: Batter will keep in refrigerator for 2 weeks.
