All the flavours of fall....apples, cinnamon, ginger.
Combine 1 cup flour, undissolved yeast, brown sugar, salt, baking soda, cinnamon and ginger in large mixer bowl. Heat apple juice, milk and butter to very warm (120° to 130°F) and add to flour mixture. Beat for 2 minutes until smooth. Add egg, applesauce and 1/2 cup flour; beat 2 more minutes. Stir in remaining 1-1/2 cups flour, pecans and butterscotch chips to make soft dough. Cover and let rest for 10 minutes.
Stir down and turn into greased fluted tube pan. Cover and let rise until doubled, about 1 hour.
Bake in preheated 375°F oven for 30 minutes or until done. Cool in pan about 10 minutes and then remove to wire rack. Combine all glaze ingredients and drizzle over cake. Sprinkle top with additional pecans, if desired.
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