Preheat the oven to 350 degrees.

Spray a Bundt pan with cooking spray and set aside.

In a large bowl combine the butter, applesauce, SPLENDA® Sugar Blend, and SPLENDA® Brown Sugar Blend. Mix well until combined.

Add the eggs, one at a time, beating well after each addition. Add in the vanilla and stir well.

In a medium bowl combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

Add half of the flour mixture to the butter and sugar mixture and mix well until combined.

Stir the milk into the butter and flour mixture and mix until well combined.

Add in the remaining flour mixture and mix for one minute or until well combined.

Pour the batter into the Bundt pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan on a wire rack for 1 hour.

Run a butter knife around the edge of the pan and turn it onto a plate.

To make the cranberry sauce combine the cranberries, SPLENDA® Sugar Blend, water, and cinnamon in a small saucepan. Cook over medium heat.

Once the mixture boils stir frequently for 10 minutes or until it has thickened.

Remove from heat and stir in the nuts. Refrigerate for at least 1 hour.

When ready to serve spoon the cranberry nut sauce over top of the spice cake.