Preheat oven to 350 degrees F.
Generously grease a bundt cake pan with butter, then dust with flour.
Zest and juice the orange and juice the lemon.
Cream butter, 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 until blended.
In a separate bowl, stir flour, baking soda, baking powder, cardamom, and salt. Add all the orange zest, but set a few teaspoons aside if you plan on making an orange glaze.
Pour half of the flour mixture into the mixer and stir 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 bundt cake 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 the cake, place a large, flat plate or wire rack over the pan and flip the cake over. Allow to cool completely before cutting.