Start by preheating the oven to 325 degrees. Prepare a loaf pan by greasing it, lining the bottom with parchment paper, and spraying it with nonstick spray.

Cream together the butter and shortening.

While continuing to mix, add the applesauce, then gradually mix in the sugar a little at a time. Mix at medium-high speed for 5 minutes to help aerate the batter and create a lighter pound cake.

Add the eggs one at a time until the yellow just disappears, then add the vanilla. Be careful not to overmix!

In a large bowl, combine the flour, salt, baking powder, and spices. Add this mixture alternately with the cider to the batter, beating until just combined.

Pour the batter into the prepared pan and bake for 1-½ hours or until a toothpick inserted in the center comes out clean.

Allow the cake to rest in the pan for 10 minutes, then turn it out onto a wire rack.

While the cake is still warm, drizzle caramel topping over the top and down the sides. To minimize mess, place a wire rack over a cookie sheet to catch any excess drippings.

Let the cake cool completely on the wire rack. Store it loosely wrapped in aluminum foil at room temperature. It will stay fresh for 3-4 days. For longer storage, freeze the cake tightly covered for up to 3 months.