4 eggs
1 cup milk
1 cup vegetable oil
2 cups white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup applesauce
2 cups buttermilk
1 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
2 cups butter
4 cups all-purpose flour
1/2 teaspoon almond extract
1/2 teaspoon salt
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup chopped raspberry
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x15 inch pan.
In a large bowl, beat eggs, milk, oil, sugar, salt, vanilla, applesauce, buttermilk, vegetable oil and vanilla. Stir in egg custard, then press mixture evenly into prepared pan.
Bake in preheated oven for 40 minutes, stirring occasionally, until golden brown. Remove from oven, brush top and sides of cake with egg custard mixture
Gently lift from pan as soon as it springs back into place. Repeat with remainder of apple mixture and remaining fruit. Cover with fruit icing and serve chilled.