A Simple Applesauce Cake

My fridge turns into an abyss for half used jars of food. I don't know how it happens but eventually I will clean out the fridge and find the tomato sauce I had had so many plans for, or the capers (who uses capers?) that would have been perfect if only I had known where they were.
So that is how this half full jar of applesauce came to be. I needed part of it for the Caramel Apple Cake I made the other day and then stuffed the jar into the fridge and forgot about it. Now, a week later, I need to use it up and I don't have a single applesauce cake recipe. Enter Martha Stewart and her wealth of recipes on the website. A quick search led me to this cake which I am now in love with.
The cake is very simple with subtle flavors. I like it because you can pick up a slice and snack on it, or top it with icecream (we used Chapman's Eggnog icecream) and serve it warm as a delicious dessert. I put the whole cake together in minutes and, what I love best, all the ingredients are staples in my pantry.
I upped the spice and omitted the cardamom in the original recipe, adding allspice instead. Other than that, I did nothing to it. Simple, quick and delicious!
Ciao!

Applesauce Cake
Martha Stewart's Everyday Food Magazine
Ingredients:
3 cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light-brown sugar
1/4 cup honey
2 large eggs
2 cups applesauce

Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely.