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1
Position oven rack in center; preheat oven to 350u00b0; butter a 13 x 9 inch baking pan, line bottom with parchment paper, butter the paper and dust the inside of the pan with flour; tap out the excess flour and put the pan on a baking sheet.
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2
Whisk the flour, baking powder, baking soda, spices, and salt together.
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3
In a saucepan, melt the butter over low heat; add in the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute; remove pan from the heat.
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4
Still working in the saucepan, whisk in the eggs one at a time, mixing until they are blended.
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5
Add in the applesauce, vanilla, and applejack; whisk until the ingredients are incorporated and the mixture is once again smooth.
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6
Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts.
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7
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
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8
Bake for 23-25 minutes or until the bars just start to pull away from the sides of the pan and a knife comes out clean.
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9
Transfer the baking pan to a rack and let cake cool while you make the glaze.
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10
In a small saucepan, whisk together the cream, sugar, butter, and corn syrup; put pan over medium heat and bring mixture to a boil, whisking frequently.
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11
Adjust the heat so the glaze simmer, and cook, whisking frequently for 5 minutes; remove pan from heat and stir in vanilla.
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12
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up.
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13
Slide the parchment paper under the rack to serve as a drip catcher.
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14
Grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake.
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15
Let them cool to room temperature before you cut them.
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16
Cut into 32 rectangles, each about 2 1/4 x 1 1/2 inches.
