3 c. flour, unsifted
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. corn oil
1 c. white sugar
3 eggs
2 tsp. vanilla (almond is better)
2 c. pared and shredded apples (Granny or some other tart apple)
1 c. finely chopped pecans (can be left out for allergies, kids with braces, etc.)

GLAZE:

1/2 c. butter
1/2 c. light brown sugar, firmly packed
2 tsp. milk

NOTE: The cake is delicious without the glaze.

CAKE:

1. Grease and flour a 10x4 inch bundt pan (also works great in muffin tin, square pan cut into squares and especially great for mini muffin pans for school treats). FREEZES FOR MONTHS AT A TIME.

2. Thoroughly stir together the flour, baking soda, salt and cinnamon.

3. In a large bowl, beat together at medium speed on the mixer, the oil, white sugar, eggs and vanilla (or almond) until combined. Gradually beat in flour mixture until smooth. Fold in apples and pecans. Turn into prepared pan.

4. Bake in preheated 325 degree oven for 1 hour and 20 minutes. Place cake in pan on a wire rack to cool for 20 minutes.

5. About 5 minutes before cake has finished cooking, in a small saucepan, stirring constantly, bring the butter, brown sugar, and milk to a boil; boil 2 minutes.

6. Turn out cake on a rack and spoon hot sugar mixture over the still warm cake allowing it to run down the sides. Cool completely. Store cake in refrigerator but bring to room temperature before serving.