CAKE:

2 eggs
2 c. sugar
1/2 tsp. salt
2 tsp. vanilla extract
1 1/2 c. vegetable oil
2 tbsp. lemon juice, strained
1 tbsp. lemon rind
3 c. plain flour
1 1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground nutmeg
3 c. Granny Smith apples, peeled, cored and grated
2 1/4 c. pecans, chopped

FROSTING:

4 1/2 oz. cream cheese, softened
3/4 c. sweet butter
1 1/2 c. confectioners' sugar
3/4 tsp. cinnamon
3/4 tsp. vanilla

GARNISH:

3/4 c. chopped pecans
40 whole pecans

Preheat oven to 325 degrees.

In a large mixing bowl, beat eggs until frothy. Beat in sugar, salt, vanilla, and vegetable oil, lemon juice and lemon rind. Beat until well blended and set aside.

In a separate bowl, measure out 3 cups of flour. Add baking soda, cinnamon and nutmeg and sift ingredients together. Gradually beat the dry ingredients into sugar-egg mixture until well blended. Stir in the grated apples and chopped nuts. Butter a tube pan and flour lightly. Pour in cake batter and bake at 355 degrees for 1 1/2 hours or until done. Cool in pan for a few minutes.

In a large bowl, combine all frosting ingredients except pecans. Beat until fluffy. Spread onto cool cake. Sprinkle top with chopped pecans. Garnish base with whole pecans.