3 c. all purpose flour, spoon into cup
1 tsp. baking soda
1 tsp. salt
1 1/2 c. corn oil
2 c. sugar
3 lg. eggs, room temperature
2 tsp. vanilla extract
1 1/4 c. pecans, medium fine chopped
2 c. pared apples, finely chopped
Brown Sugar Topping

Sift flour, soda, and salt onto a platter or waxed paper. In a large bowl, beat oil, sugar, eggs, and vanilla at medium speed of electric mixer for 3-4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into a greased and floured bundt pan. Bake in preheated 325 degree oven for about 1 hour and 20 minutes, or until cake test done. Cool on wire rack 20 minutes. Serve warm or cold. Store cake in foil or tin can for a day or two. To keep longer, refrigerate and bring to room temperature servings. Fresh apples tend to mold easily.

BROWN SUGAR TOPPING:

1/2 c. butter
1/2 c. light brown sugar, firmly packed
2 tsp. milk

Combine all ingredients and bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Spoon hot sugar mixture over warm cake.