2 c. sugar
1 tsp. salt
1 tsp. cinnamon
2 eggs, beaten
1 c. nuts
2 1/2 c. plain flour
1 tsp. baking soda
1 c. oil
3 c. chopped apples

Mix dry ingredients in bowl. Add oil, apples, nuts and eggs. The batter will be stiff. Pour into greased Bundt pan.

Bake at 350°F for 1 hour.

Caramel Icing:

1/4 c. milk
1 3/4 to 2 c. powdered sugar

Melt butter in saucepan. Add sugar and boil over low heat for 2 minutes, stirring constantly. Stir in milk and bring to a boil. Cool to lukewarm and add sugar, a little at a time. Beat until thick.

Sauce:

3/4 c. sugar
1/2 c. butter
1 tbsp. Karo white corn syrup
1/4 c. buttermilk
1/4 tsp. baking soda
1 tsp. vanilla

Blend the sugar and butter and add the corn syrup, buttermilk and soda. Cook to a full rolling boil. Remove. Add the vanilla. Let cool and thicken before using on cake.