2 c. sugar
1 c. oil
3 eggs
1 tsp. cinnamon
1 c. dates or raisins
3 c. self-rising flour
2 tsp.vanilla
3 c. chopped apples
2 c. coconut
1 c. nuts

Grease and flour tube pan; mix together sugar and oil. Add eggs and beat well. Blend in flour, cinnamon and vanilla. Stir in apples, coconut, raisins and nuts. Spoon batter into pan. Remove from oven and immediately pour caramel topping over hot cake; let cake cool before removing from pan.

CARAMEL TOPPING:

1 c. brown sugar
1/2 c. milk
1/2 c. butter

Combine the above and stir constantly. Bring to a boil and cook 2 minutes.