1 1/4 c. vegetable oil
2 tsp. vanilla
2 tsp. baking soda
1 tsp. nutmeg
3 c. diced apples
2 c. sugar
3 c. plain flour
1 1/2 tsp. salt
1 tsp. allspice
1 c. walnuts or pecans
3 eggs, beaten
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves

Beat eggs. Add oil, sugar and vanilla; mix well. Blend dry ingredients together and add to creamed mixture. Beat well, add nuts and apples and stir well. Pour into greased bundt pan. Bake at 325 degrees for 1 hour or more. Cool, turn onto serving platter and ice.

ICING:

1 stick butter
Pinch salt
1 c. nuts
1 c. packed brown sugar
1 tsp. vanilla
1/4 c. evaporated milk

Place sugar, salt and butter in a heavy saucepan and melt over low heat, stirring. Add milk and bring to a rolling boil. Remove from heat and add 1 teaspoon vanilla. Pour into beater bowl and whip at highest speed five minutes. Add nuts, stir and spread on warm cake. Keep well covered after completely cooled. This cake keeps well and improves with age.