3 eggs
1 1/2 c. salad oil
2 c. sugar
3 c. flour
1 1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
2 tsp. vanilla
3 c. chopped apples (peeled)
1 1/2 c. chopped pecans

Mix first 3 ingredients. Combine dry ingredients and add to mixture. Add vanilla, chopped apples and chopped pecans. (Add 2 tablespoons milk if too thick.)

Grease tube pan very well (I do not use Bundt cake pan). Fill with above and bake at 350 degrees for 1 hour, maybe 15 minutes more. Test to be sure.

TOPPING:

1 c. brown sugar
1/4 c. milk
1 stick butter

Prepare when cake is about to come out of oven. Boil for 2 1/2 minutes. Pour over hot cake in pan. (NOTE: I have a hard time getting topping to run down, so I take a spatula and push cake away from sides of pan so that syrup can penetrate.) When completely cool, remove from pan.