Preheat oven to 350 degrees. Butter two 6 inch round cake pans and line with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamon, nutmeg, allspice, cloves and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together vegetable oil, applesauce, and orange zest. Add sugar and eggs, one at a time, and continue to mix until smooth.
With the mixer on low, add half the flour mixture until just combined. Add the milk. Continue to mix until just combined. Add remainder of flour mixture. Mix until you can no longer see streaks of flour, scraping down bowl as necessary.
Divide cake batter evenly between prepared pans. Level using an offset spatula. Bake for 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pan for 5 minutes.Release cakes from pans and allow to cool on wire rack.
Slice each cake into two equal layers so you have four layers total.
Place one layer on cake stand. Spread about 1/2 cup frosting evenly on first layer. Place another layer on top and top with frosting and continue until you reach the top layer.
Spread remaining frosting on the side of the cake. Smooth with an icing smoother, letting some of the cake show through for a more rustic, naked look. Keep in refrigerator until ready to serve.
Remove from fridge 45 minutes before serving. Just before serving garnish the cake with some sugared cranberries around the top and bottom of cake (as pictured).