To make the candied pecans:

1. Add pecans, sugar and butter to a small frying pan.
2. Over low heat, stir constantly until the sugar is dissolved (5-6 minutes).
3. Immediately transfer to parchment paper and spread the nuts out to cool.

To make the cake:

1. Peel, core and cut the apples into small, even pieces.
2. Add to a medium saucepan with 1 Tbsp of butter.
3. Cover and cook for about 15 minutes until the apples are soft, stirring occasionally.
4. Remove the lid and allow them to cook for another 5 minutes, or until the liquid has evaporated.
5. Remove from the heat and mash into applesauce. Set aside and allow them to cool.
6. Preheat the oven to 350 degrees.
7. In a small bowl, mix together the flour, cinnamon, cloves, allspice, baking soda and salt. Set to the side.
8. In a larger bowl, cream together ¾ c of butter with sugar until light and fluffy. Add in the egg and beat until creamy.
9. Add half of the flour/spice mix to the sugar and mix until combined. Add in the cooled applesauce and mix. Add the remaining flour and stir until thoroughly combined.
10. Stir in the chopped pecans.
11. Divide the batter between 2- 9” cake pans (either non-stick or greased) and bake for 24-26 minutes, or until a toothpick comes out clean.
12. Allow cakes to rest 8-10 minutes before removing them from the pans to cool completely before frosting.

To make the frosting:

1. Beat the cream cheese and the butter until light and fluffy.
2. Add in the powdered sugar and beat until smooth and creamy.
3. Add in the vanilla and mix until smooth.