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Preheat the oven to 325.
Grease and flour a 9 inch bundt or tube pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Mix in the applesauce on low speed.
In a separate bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt.
Remove ¼ cup of the flour mixture and dredge the raisins and pecans in it.
Fold the remaining flour mixture slowly into the applesauce mixture until just combined.
Add the raisin and pecan mixture along with the vanilla extract and stir together by hand.
Pour into the prepared pan and bake for 90 minutes or until a toothpick inserted into the center comes out clean.
Let cool slightly and remove the cake from the pan, allowing it to cool completely.
To make the brown sugar icing, combine the brown sugar, cream, and butter in a small saucepan.
Over medium heat, bring the mixture to a boil, stirring occasionally until smooth.
Remove from heat and stir in the vanilla extract, powdered sugar, and salt until smooth.
Quickly pour the icing over the cake, allowing it to spread and drip down the sides.