2 c. sugar
1 1/2 c. oil
3 eggs, extra lg.
3 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. vanilla
3 c. pared, cored, peeled, chopped apples
Juice of 1 lemon
1 c. chopped nuts

In large bowl, combine sugar, and oil, beat well. Add eggs, one at a time, beating well after each addition. Add in flour, cinnamon, baking soda, nutmeg, salt; add to egg mixture, gradually, beating constantly. Add vanilla. Fold in apples, lemon juice and walnuts. Spoon into well greased and floured Bundt pan. Bake at 325 degrees for 75 minutes, or until seems done. Remove from oven - cool 15 minutes - remove from pan. Can serve plain or with glaze.

CARAMEL GLAZE:

3 tbsp. butter
3 tbsp. brown sugar
2 tbsp. heavy cream
1/2 tsp. vanilla

Melt butter, add brown sugar, cream and vanilla. Bring to rolling boil for 2 minutes, stirring. Cool slightly, spoon over cake.