• Preheat oven to 325F.

Cake:

• Spray a 10-cup Bundt pan with Baker's release spray or grease and flour.
• Cream together the butter and sugar in an electric mixer fitted with a paddle attachment.
• Add eggs one at a time, then add in the applesauce and vanilla.
• Sift together the flour, baking powder, salt, baking soda, cinnamon, nutmeg and cloves.
• Gradually add mixture to the mixer, continuing to run until you have a smooth batter.
• Spread batter evenly into the Bundt pan and bake for 50 minutes or until it tests done with a toothpick.
• Cool in pan 15 minutes, then turn out to begin cooling on a wire rack.

Syrup:

• Place cider and sugar in a saucepan and cook over low heat until thick and syrupy, about 10 minutes (mixture should reduce to around 3/4 cup); stir in the extracts after removing from heat and allow to cool.
• Put a plate beneath the cake on the wire rack and slowly drizzle the cake with syrup being careful not to do it to quickly so the syrup doesn't run off.
• Sprinkle liberally with coarse crystal sugars for a sparkling decor.