Apple Spice Snaking Cake

My mother got a discount this week from Barnes and Noble and treated me to a cookbook shopping excursion.  I got a ton devoted to bread baking, but I found one from the Flour Bakery in Boston.  I have to be honest, Boston annoys me.  The thing is I am not a New Englander at heart.  In fact after living here for about 23 years total, I would be more than happy to get out of dodge and never look back.  It is nothing specific about boston, it is more of a reminder of how far i am fron home in NYC.  These are a few of my issues.
     So, about New Englanders.  They are a different breed.  In spite of cold winters they try to never put on the heat.  And once they do the thermostats never go above 65 degrees.  They never call in sick, and if they do call an ambulance.  Whatever they have can not be cured by you or asperine.  It is going to take an elite team of German doctors to take care of their illness.  And lastly, they are not aggressive spicers.  In fact, they are cheap with them.  (Frugal people, another trait of the New Englander.) So, when I made this cake I  made all 1/4 teaspoons a full teaspoon except for the cloves.   This is the updated version.   And seriously, I was right.  Spices are good.  I am fairly sure I a right about Boston too.

1 cup AP flour
3/4 c cake flour
1 1/2 baking soda
1/2 t salt
1 t cinnamon
1 t ginger
1/8 t cloves
1 1/2 c sugar
3/4 c butter at room temperature
2 eggs
4 cups (about 3) Granny Smith apples peeled, cored and diced
1/2 c raisins (I had golden, so I used those.)
1 c pecans

Preheat oven to 350 degrees and prepare a 10" round cake pan.

Sift dry ingredients together in a bowl.
Add butter and sugar in mixer, and beat until light and fluffy.  Then add the eggs one a time until incorporated.  Scape down bowl.  Add the dry ingredients, and mix until incorporated.  Add apples.  The batter will be stiff and you might thnk there are too many apples.  It should look like that.  Add raisins and pecans.  Then scrape the batter into the pan.  Bake for 1 hour and 20 minutes or until the cake feels firm in the middle when you press down.  Cool on a wire rack.  Flip over on a ate when cool , then invert again, so the cake is right side up.  Add little powdered sugar.