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1
Preheat oven to 325u00b0 F. Lightly coat 10-inch fluted tube or bundt pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt, and cloves; set aside.
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2
In a mixing bowl beat oil, applesauce, and sugars with an electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and flour mixture. Stir in apples and pecans. Spoon batter into prepared pan.
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3
Bake for 60-90 minutes (until wooden skewer inserted near center comes out clean). Follow carefully, as baking times will vary greatly. Mine was done in 1 hour; original recipe called for 90 minutes.
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4
Meanwhile, prepare the glaze by combining the sugar, butter, whipping cream, chipotle and cinnamon in a sauce pan. Bring to a boil, stirring occasionally. Boil gently for 2 minutes. Remove from heat. Stir in the vanilla. Let stand until thickened (mine was good to go after half an hour). Drizzle over warm cake.
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5
Cool cake in pan 10 minutes; invert on a rack. Place rack over a plate. Drizzle warm cake with the glaze. Scrape up the glaze drips from the plate with a rubber spatula and add back to any unused glaze. Keep the glaze for re-warming and drizzling on top of individual cake servings (or even ice cream).
