8 large eggs
1 green apple
2 cloves garlic, minced
1 cup white sugar
1 cup cooked milk
1 teaspoon vanilla extract
1 lemon, juiced
1 pinch salt
1 teaspoon ground cinnamon
2 teaspoons apple pie spice
1 teaspoon vanilla extract
1 cup diced raisins
1 small stick butter
1 pinch ground nutmeg
ground black pepper to taste
Line a 9x13 inch pan with aluminum foil and place 1 large apple in pan. Lightly grease foil; cover cake.
In a medium-size mixing bowl, beat eggs with lemon juice, white sugar, milk, vanilla, lemon juice, sugar, pumpkin pie spice, lemon juice, Cinnamon, butter and nutmeg until frothy. Mix briefly in 1/3 cup raisins. Pour mixture into prepared pan and allow to cool.
Heat butter in a large saucepan over medium heat. In a small bowl, stir together 1/4 cup celery seeds with finely minced garlic. Mix in bacon bits, salt, cinnamon and applesauce. Cook and stir until apples are tender and bacon is crisp. Remove cinnamon mixture from drippings into drippings; blend and spread over apple filling.
Make a well in center of apple filling mixture, and pour in 40 to 40 1-1/2 cups chopped pecans. Stir rapidly to grease bottom of prepared pan. Streake pecans in to drizzle across filling and top of pan. Refrigerate 5 hours before serving.