1 1/2 c. salad oil
2 c. sugar
3 c. flour
1 c. nuts
3 c. chopped apples
1 c. chopped nuts
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla

Mix sugar and oil. Beat 1 minute. Add eggs, 1 at a time, beating 1 minute. Mix dry ingredients and chopped dates. Add these to mixture. Fold in vanilla, apples and nuts. This is a very stiff batter but the apple juice thins it as it comes. Grease and flour and angel pan. Bake at 325 degrees for 1 1/2 hours. Test with straw. When cube shrinks from pan it is one. Cool on rack 15 minutes. Cake keeps well and freezes well.

FRESH APPLE CAKE ICING:

1/2 c. brown sugar
1/2 stick butter
2 tbsp. milk or cream
Powdered sugar

Mix brown sugar and butter. Add enough powdered sugar to make a creamy icing.