Preheat oven to 350°F.
Coat three 8 x 2 inch cake pans with non-stick spray, line bottoms with parchment paper and spray paper with non-stick spray. Set aside.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In the large bowl of a stand mixer fitted with the wire whisk attachment, beat butter with sugars on medium-high speed until well blended, fluffy and creamy, about 3 minutes.
On low speed, add the eggs one at a time and blend well after each addition, stopping from time to time to scrape the sides of the bowl with a spatula.
On low speed, beat in the flour mixture in 3 additions, alternating with apple butter in 3 additions, into the butter mix , whisk until just blended. Stop to scrape the sides and bottom of the bowl with a spatula.
With a spatula, manually stir in walnuts and raisins until well incorporated into the batter.
Divide batter between prepared pans, gently leveling the top.
Bake for 30 minutes or until a wooden pick inserted into the centers of the cakes comes out clean.
Remove pans from oven, let them cool on a wire rack for 10 minutes. Run a knife around the sides of cakes and invert cakes onto the rack. Remove and discard parchment paper.
Cool cakes completely before frosting.