Preheat oven to 350°F (180 C). Grease and lightly flour a 12-cup Bundt pan or 10-inch tube pan.
Beat butter in large bowl until creamy. Beat in brown sugar until light and fluffy. Beat in eggs and vanilla until well blended.
In medium bowl, combine flour, baking soda, cinnamon, nutmeg, ginger and salt. Add flour mixture to butter mixture alternately with applesauce and milk, beginning and ending with flour mixture. Beat well after each addition. Stir in walnuts and butterscotch chips. Spread in prepared pan.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Prepare Apple Glaze and spoon over top of cake. Garnish top of cake with chopped walnuts. Store tightly covered at room temperature.
To Make Apple Glaze:
Place 1 cup sifted powdered sugar in small bowl. Whisk in 2 to 3 tablespoons apple juice concentrate to form stiff glaze.
Makes 12-16 servings.
Date: September 24, 2002