For the cake: Preheat the oven to 350 degrees. Grease a round a 9x2 inch cake pan and set aside.

Combine flour, spices, baking soda and salt in a bowl and set aside.

In a large bowl, mix the cream, butter, and sugar together until light and fluffy. Then, beat in eggs, one at a time, until well blended.

Slowly add flour mixture, beating just until incorporated. Then mix in the apples and vanilla.

Spoon batter into prepared pan. Bake at 350 degrees for 35 to 45 minutes or until the top is golden and the cake toothpick comes out clean.

While the cake is baking, make caramel sauce. Remove cake from oven and cool in pan for ten minutes, then turn cake onto cooling rack.

For the Caramel Sauce: Melt butter in a medium-size saucepan. Cook over moderately high heat, stirring constantly, until butter is lightly browned.

Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils gently and sugar dissolves and turns deep golden brown. Remove from heat. Sauce will thicken slightly as it cools.

To serve: Place a wedge of warm cake on dessert plate with a scoop of vanilla ice cream and spoon warm caramel sauce over it.