1 1/2 c. vegetable oil
2 c. sugar
3 eggs
1 tsp. baking soda
3 c. unsifted flour
3 c. peeled & diced Granny Smith apples (approx. 3 lg.)
1 c. chopped pecans
2 tsp. vanilla
Caramel Glaze (recipe follows)

Mix together oil and sugar, then beat in eggs, 1 at a time. Add soda and flour. By hand, fold in chopped apples, pecans and vanilla; it is very important that the apples are dry. If necessary, dry with paper towel. Pour cake mixture in greased and floured bundt pan. Bake in preheated 350 degree oven 1 to 1 1/4 hours or until cake tests done. Cool cake before frosting with Caramel Glaze.

CARAMEL GLAZE:

1/2 c. butter
1 c. packed brown sugar
1/4 c. evaporated milk

Mix all ingredients in small saucepan. Bring to boil. Cool glaze completely, about 1 1/2 hours, before pouring over cake.