For the cake, preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan with a bit of the butter (about 1 tsp).

Sprinkle with 1/4 cup of the sugar and tap to cover sides and bottom; set aside.

Beat remaining butter and 1 3/4 cups sugar with vanilla in a bowl on medium speed for about 5 minutes until light and fluffy, scraping sides as needed.

Beat in eggs one at a time until full combined.

In a separate bowl, sift together flour, nutmeg, cinnamon, cloves, cardamom, salt and baking powder.

At a slow speed, alternate adding flour mixture and applesauce to butter mixture until well combined.

Stir in pecans and apples by hand until combined.

Pour batter into prepared pan and bake in the center of the oven for about 1 hour and 45 minutes, or until inserted tester comes out clean. Transfer to a rack to cool.

Meanwhile, for the pecans, toast pecan halves in the oven on a baking sheet for 5 minutes, then immediately transfer to a bowl and toss with butter, then with granulated sugar. Transfer to a plate to cool.

In a small saucepan over medium high heat, simmer apple juice and brown sugar until it thickens and reduces by at least half, about 10 minutes.

Brush on top of cooled cake. Top with the candied pecans and serve.