Preheat the oven to 350 degrees. Lightly grease a 12-cup nonstick bundt pan. In a bowl, mix the flour, cinnamon, baking soda, ginger and salt and set aside. Using an electric mixer, beat the butter and brown sugar until thoroughly combined and fluffy, scraping down the sides periodically. Add the eggs, one at a time, beating well after each addition. Add the vanilla. On low speed, add the flour mixture, 1/3 at a time, alternating with the applesauce, beginning and ending with the dry ingredients. Stir in the crystallized ginger and raisins. Pour the mixture into the pan. Bake for 50-60 minutes, or until a tester inserted in the center comes out clean. Check after 30 minutes, and every 10 minutes thereafter, to make sure the cake isn't browning too quickly. If necessary, cover with foil. Cool the cake on a rack for 15 minutes in the pan. Run a knife around the sides of the pan and turn the cake out onto the rack. When completely cooled, wrap tightly with plastic wrap and place in a 2-gallon freezer zip-top bag, or cover tightly with aluminum foil and freeze. Defrost, wrapped, at room temperature, and serve. -- Adapted from "Williams-Sonoma Cakes"
Per serving: 426 calories (percent of calories from fat, 36), 5 grams protein, 65 grams carbohydrates, 2 grams fiber, 17 grams fat, 88 milligrams cholesterol, 389 milligrams sodium.