1 1/2 c. butter, softened
1 lb. box powdered sugar
2 tsp. vanilla
6 eggs
3 1/4 c. flour
2 tsp. cinnamon
30 light caramels
1 1/2 c. peeled and coarsely chopped cooking apples

Cut each caramel into 8 pieces and set aside. In a large mixer bowl, cream butter and sugar until light and fluffy (3 or 4 minutes). Add vanilla and blend. Add eggs, one at a time, beating well after each addition. At low speed, gradually add flour and cinnamon mixture. At higher speed, thoroughly blend. Remove mixer blades. By hand, stir in the apples and 1/2 of the caramels. Add about half of this batter to a greased 10 inch tube pan. Then stir in the rest of the caramels to the remaining batter. (This helps keep the caramels from all sinking to the bottom.) Add this batter to the tube pan. Bake 80 minutes at 325 degrees (until an inserted toothpick comes out clean).