For the Cake

1. Preheat oven to 350 degrees.
2. Measure out cake flour, baking soda, salt, cinnamon, cloves, and nutmeg into a large bowl and sift three times.
3. Cream butter with an electric mixer until fluffy.
4. Add sugar and cream together.
5. Add egg and mix.
6. Add pecans and dates. Mix to combine.
7. Alternate adding a little bit of the sifted flour and spices with a little bit of applesauce, starting and ending with the applesauce. Mix until just combined each time you add.
8. Pour ingredients into a buttered and floured tube cake pan.
9. Bake for 50-60 minutes. Mine was done right at 50 minutes when I tested it with a toothpick into the center.
10. Allow the pan to cool for 10-15 minutes before loosening the edges with a knife and inverting cake to a cooling rack.
11. Tastes best served warm with butterscotch sauce and vanilla ice cream.

For the Butterscotch

1. In a small saucepan, melt butter on medium heat. Add brown sugar, heavy cream and salt. Bring the sauce to a low boil and keep it boiling for 7 minutes, stirring occasionally.
2. Remove from heat. Add vanilla extract and stir to combine.
3. This sauce will thicken slightly as it cools, and will thicken significantly if refrigerated. Pours best at room temperature.