2 c. sugar
1 c. vegetable oil
3 eggs
3 c. sifted self-rising flour
1 tsp. cinnamon
2 tsp. vanilla
1 c. chopped dates
1 c. chopped pecans
3 c. peeled, chopped apples

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan.

Mix together sugar and oil. Add eggs and beat well. Blend in flour, cinnamon and vanilla. Stir in fruit and nuts. Spoon into pan. Bake 1 1/2 hours.

Remove from oven and immediately pour hot caramel topping on cake and allow to soak in. Let cake cool completely before removing from pan.