Frosted Apple Spice Cake

2 2/3 cups all-purpose flour, sifted
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 1/2 cups coarsely chopped walnuts
1 1/2 cups currants
3/4 cup unsalted butter (1 1/2 sticks), plus more for buttering pan
1 1/2 cups dark-brown sugar
2 large eggs
1 1/2 cups applesauce, preferably homemade

Heat oven to 350 degrees. Butter a 3-quart Bundt pan very well. Sift 
dry ingredients. Combine walnuts and currants in a medium bowl. Add 
about 2 tablespoons flour mixture to nut mixture, and toss to coat; set 
aside.
Cream butter in bowl of an electric standing mixer, using the paddle 
attachment. Add dark-brown sugar and beat on medium speed until light 
and fluffy, about 5 minutes. Beat in eggs, one at time. Add applesauce, 
and mix to combine. Slowly add dry ingredients, mixing until just 
combined. Fold in the nuts and currants.
Transfer to prepared pan; shake to level batter. Bake for 55 to 60 
minutes. Let cool in pan 5 minutes. Remove from pan and transfer to a 
wire rack to cool completely. 
Frost with Boiled Caramel Icing (recipe follows).

Boiled Caramel Icing

1 1/2 cups dark-brown sugar
1 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon pure vanilla extract

In a medium saucepan, combine brown sugar and heavy cream. Cover and 
cook over medium-high heat for 3 minutes. Remove cover and continue to 
cook until a candy thermometer registers 240 degrees (soft-ball stage), 
about 8 to 10 minutes. Remove from heat, and add butter and vanilla, 
stirring to combine. Let cool 5 minutes.

Beat frosting with a handheld mixer on high speed until thick and 
creamy, about 3 to 4 minutes. Take care not to overbeat or the icing will begin to crystallize.