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Baking time: 55 minutes
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1.
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Preheat the oven to 350. with a rack in the center of the oven.
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Coat the sides and center tube of the pan with the butter.
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Toss in the flour and shake the pan to coat the tube surface and sides.
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Knock out the excess flour.
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Set aside.
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2.
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Place a mesh sieve over a medium mixing bowl and add the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt.
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Shake the contents into the bowl and set aside.
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3.
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Break the eggs into a large mixing bowl.
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Stir them briefly with a fork to break them up slightly, then add the dark brown sugar.
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With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes.
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Move the beaters around the bowl and scrape down the sides of the bowl with a rubber spatula several times while mixing.
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Reduce the mixer speed to medium and beat in the oil and vanilla.
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Beat until the mixture is smooth, about 2 minutes.
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Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture.
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Fold in the walnuts with a rubber spatula.
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Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
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4.
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Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean.
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Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack.
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Remove the pan and let the cake cool completely.
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5.
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The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week.
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It may also be frozen for up to 3 months.
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Wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag.
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Label the bag with a waterproof marker and freeze.
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Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours.
