2 c. sugar
1 1/2 c. oil
3 eggs
3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. vanilla
3 c. apples, pared, cored and diced
Juice of 1 lemon
1 c. walnuts, chopped

CARAMEL GLAZE:

6 tbsp. butter
6 tbsp. brown sugar
4 tbsp. heavy cream
1 tsp. vanilla

In large bowl, beat sugar and oil until well mixed. Add eggs, one at a time, beating well after each addition. Sift flour, cinnamon, baking soda, nutmeg, and salt; add to egg mixture gradually, beating constantly. Add vanilla and combine thoroughly. Sprinkle apples with lemon juice and fold into batter with walnuts. Spoon into well greased and floured bundt pan or large tube pan. Bake at 325 degrees for 75 minutes or until done. Remove from oven. Cool in pan on wire rack for 15 minutes. Invert onto serving platter and cool completely on wire rack. After completely cooled, glaze.

Bring glaze to a rolling boil and boil rapidly about 2 minutes or until mixture sheets off a spoon. Cool slightly and spoon over cake so that glaze runs down the sides. Makes about 1/2 cup of glaze.