Preheat oven to 350 degrees Fahrenheit. Lightly grease sides and bottom of an eight-and-a-half-inch or nine-inch springform pan; set aside.

In bowl, whisk together all-purpose and cake and pastry flours, baking soda, cinnamon, salt, ginger and cardamom; set aside.

In bowl of an electric mixer fitted with the paddle attachment or using handheld beaters, beat margarine with sugar until light and fluffy. One at a time, beat in eggs, beating well after first addition before adding the next egg. Beat in vanilla. Using a wooden spoon, stir in half of the flour mixture. Stir in apple juice. Stir in remaining flour mixture and apples.

Scrape mixture – it will be quite thick – into prepared pan. Bake in the centre of the preheated oven for 55 to 65 minutes or until cake tester inserted in centre comes out clean. Cool in pan on rack for 30 minutes. Unmould cake from pan and set on cake plate to cool completely.

In a heavy-bottomed saucepan, combine sugar and one-fourth cup water. Bring to a boil over high heat. Stir once to help dissolve the sugar. Reduce heat to medium; boil gently without stirring but do wash down the sides of pan with brush dipped in cold water, for about eight minutes or until sugar has turned a deep amber colour.

Averting your face, immediately pour in non-dairy creamer and butter. Lower heat and cook, stirring constantly, until the mixture is liquefied and has thickened slightly, three to five minutes. Remove from heat; let cool slightly.