Preheat the oven to 350°F. Butter and flour a 12-cup Bundt pan.

Break the eggs into a large bowl. Whisk in both sugars. Add ½ tablespoon (or more) of freshly grated ginger and the applesauce. Whisk in the oil and vanilla and mix until it is smooth.

Put the flour in a small bowl. Whisk the baking soda, salt, a few grinds of pepper, cinnamon, and ground cloves into the flour and stir gently into the applesauce mixture.

Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until the cake bounces back when you press your finger into it.

Cool the cake for 15 minutes on a rack before turning it out and allowing it to cool.

This cake is delicious all by itself—but even better with this sweet, sticky glaze.

FOR THE CARAMEL GLAZE

Put the cream in a small heavy-bottomed pot. Whisk in the brown sugar, the corn syrup, and a pinch of salt and bring to a boil. Turn down the heat to medium and continue to boil for about 15 minutes, whisking every few minutes.

When the glaze has come together in a smooth, thick caramel, remove from the heat and stir in the vanilla.

Put the cake, still on the rack, over a sheet of wax paper. Carefully pour the glaze over the cake. (If you don’t mind a bit of a mess, you can simply pour the glaze, less carefully, over the cake and let it drip onto a plate.)