1. Preheat the oven to 350°F (180°C). Grease a bundt pan (about 12 cups) lightly and set aside. Chop the pecans and set them aside. Peel the apples (if you like), quarter, core, and shred them. Set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the sour cream, applesauce, and vanilla extract and mix in. Mix the flour with baking powder, apple pie spice, and salt and add to the large bowl – mix until just combined. Add the shredded apples, chopped pecans, and raisins, and fold in. Transfer the batter to the prepared bundt pan, smooth out the top and bake for about 50-55 minutes or until a wooden skewer inserted into the cake comes out clean. Take out of the oven and let cool down for 15-20 minutes, then remove from the pan and let cool down completely on a wire rack.

3. For the glaze mix the confectioners’ sugar, vanilla extract, and some heavy cream – add more heavy cream if the glaze seems too thick. Drizzle over the cooled cake and sprinkle with some chopped pecans.