Preheat oven to 350 degrees F.
Butter a 12 cup bundt pan.
Whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat the butter and sugar together in a stand mixer or in a bowl using a hand mixer.
Once it is quite fluffy, beat in the eggs, one by one.
When the eggs are completely integrated, add the fruit butter, grated apples, and fresh ginger. Mix to incorporate.
Add the dry ingredients in batches, mixing just until they are combined.
Finally, add the nuts and raisins and mix until they are dispersed.
Scrape the batter into the buttered bundt pan and level the top with a silicone spatula.
Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean.
Once the cake is fully cooked, remove it from the oven and invert the cake onto a rack to cool.
Well wrapped, the cake will keep for up to a week.