Preheat oven to 180 degrees C. Place raisins in a small saucepan and cover with boiling water. Soak for 5 minutes then drain. Grease and flour a 23cm ring tin.
Sift together the plain flour, wholemeal flour, cocoa, bicarb soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared ring tin.
Bake in preheated oven for 80 minutes or until a skewer inserted in the centre of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.