2 eggs
1/2 tsp. salt
1 1/2 c. oil
1 tbsp. grated lemon rind
3 c. flour, all-purpose
1 1/4 tsp. baking soda
1/4 tsp. nutmeg
2 tsp. vanilla
2 tbsp. lemon juice
1 tsp. cinnamon
3 c. Granny Smith or Pippin apples, peeled, cored & grated
2 1/4 c. pecans, chopped
Butter for pan

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

In separate bowl, mix flour, baking soda, cinnamon and nutmeg. Sift together. Gradually beat dry ingredients into sugar-egg mixture until well blended. Stir in apples and nuts.

Butter bottom and sides of angel food pan. Lightly flour. Pour in cake batter and bake at 325 degrees for 1 1/2 hours, until tested done. Cool in pan a few minutes; then turn on rack.

CINNAMON FROSTING:

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

GARNISH:

3/4 c. chopped nuts
40 whole pecans

In large bowl, combine all ingredients; beat to a fluffy consistency. Spread on the cooled cake. Sprinkle nuts on top. Garnish base with whole pecans.