What is needed:

half a cup of food-grade oil

two cups of sugar

a quartet of eggs

using three cups of flour

One teaspoon of baking soda

quarter teaspoon of cinnamon

measuring one teaspoon of salt

Two teaspoons of vanilla

Approximately three to four Granny Smith apples, peeled and diced, measuring three and a half cups.

Chop 1 cup of pecans.

Sweet Glaze

1/3 cup of butter, or 1 1/2 sticks

1/3 cup of light brown sugar

1/3 cup of milk

A teaspoon of vanilla


Heat the oven to 325 degrees.

Cream together the oil, sugar, and eggs in a large bowl.

Mash the cinnamon, salt, baking soda, and flour in a medium-sized bowl. Put into a big basin. Be sure to mix well.

Finally, stir in the vanilla.

Add pecans and apples and stir.

Use a tube pan (or two loaf pans) that has been well oiled and dusted before pouring the batter.

For about an hour, bake at 325°. When the cake has been in the oven for around 50 minutes, test it with a toothpick; if it comes out clean, it's done. Also, remember to check it at around 50 minutes if you're using loaf pans.

Concocting the finish

Melt the butter in a small saucepan over low heat.

Blend in the milk and brown sugar.

Over low heat, bring to a boil, then, while stirring continuously, lower heat to a simmer.

After 10 minutes of boiling, keep stirring.

Turn off the stove and whisk in the vanilla extract. Stir. Allow it to cool.

Pour the caramel glaze over the cake after it has cooled somewhat.