• Preheat oven to 350 degrees F.
• Generously grease a bundt cake pan with butter or cooking spray, then dust with flour.
• Cream room temperature butter with the paddle attachment on medium speed, then mix in sugar. Beat until blended.
• Whisk eggs then add to the mixing bowl along with milk, apple sauce, vanilla, 3 tablespoons of orange juice, and 1 tablespoon of lemon juice. Beat on medium to high speed until blended.
• In a separate bowl, stir flour, baking soda, baking powder, cardamom, and salt. Add orange zest (set a few teaspoons aside if you plan on making an orange glaze).
• Pour half of the flour mixture into the mixer and stir on low speed until incorporated. Stir walnuts and raisins into the remaining flour to coat. Pour the remaining flour into the mixer and beat just until blended.
• Pour the batter into the prepared pan. Bake the cake for one hour, or until a toothpick inserted into the cake comes out clean.
• Cool the cake in the pan for approximately 10 minutes. To un-mold, place a large, flat plate or wire rack over the pan and flip the cake over. Allow to cool completely before cutting.

Orange Glaze (optional)

• To make the orange glaze, mix powdered sugar with the remaining orange zest and approximately 2 tablespoons of freshly squeezed orange juice until smooth. Drizzle the glaze over the top of the warm cake.