2 c. sugar
1 c. vegetable oil
3 eggs
3 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
3 c. peeled, chopped apples
2 c. coconut
1 c. chopped dates or coconut
1 c. chopped pecans

Mix together sugar and oil; add eggs; beat well. blend in flour, soda and salt. Add cinnamon and vanilla. Stir in apples, coconut, dates and pecans. Batter will be thick. Spoon into a 9" or 10" tube pan which has been greased and floured. Bake at 325°F for 1 1/2 hours, or until toothpick inserted comes out clean. Remove from oven and immediately pour caramel sauce over and allow to soak in. Cool cake completely before removing from pan.

CARAMEL SAUCE:

1 cup sugar
1 cup boiling water

In a heavy (preferably cast iron) skillet, heat dry sugar over low heat, stirring constantly until it melts and is slightly brown. Very slowly, drizzle in 1 cup boiling hot water. Continue to boil the caramel for 6 minutes. After caramel is cooked and cooled, a few drops of brandy, rum or vanilla may optionally be added for extra flavor.