For the cake:
- 2 cups Gold Medal all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 ½ teaspoons McCormick cinnamon
- 1 rounded teaspoon ground ginger
- ¼ rounded teaspoon cloves
- 2 large eggs
- 1 cup Domino sugar
- ½ cup Domino brown sugar
- 1 ½ cups unsweetened (preferably homemade) applesauce
- 2/3 cup canola oil
- 1 teaspoon vanilla
For the caramel glaze:
- 4 tablespoons Land O’ Lakes salted butter, cut into chunks
- ½ cup packed Domino light brown sugar
- 1/3 cup Land O’ Lakes heavy cream
- 1/4 teaspoon kosher salt
- ¾ to 1 cup sifted Domino confectioners’ sugar
Heat the oven to 350 degrees F, and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, cinnamon, ginger and cloves, and set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs with both sugars until light. Then add the applesauce, oil and vanilla, and mix until smooth.
Using a spatula, fold in the dry ingredients (careful not to overmix!). Pour the batter into the Bundt pan, and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack. Wait until the cake is cool to make the caramel glaze.
The make the glaze, put a piece of foil or paper under the cooling rack to catch any drips before you start. Then, put the butter in a medium saucepan with the brown sugar, cream and salt over medium heat. Bring it to a full rolling boil, stirring constantly. Boil for one minute, and then pull it off the heat.
Leave the pan to cool for a couple of minutes, and then slowly whisk in the (sifted!) powdered sugar until you have a thick but pourable consistency (you might not need all the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much of the cake as possible. Let the glaze set before serving the cake.