Ingredients
half a cup of food-grade oil
two cups of sugar
a quartet of eggs
using three cups of flour
One teaspoon of baking soda
quarter teaspoon of cinnamon
measuring one teaspoon of salt
Two teaspoons of vanilla
Approximately three to four Granny Smith apples, peeled and diced, measuring three and a half cups.
Chop 1 cup of pecans.
Sweet Glaze
1/3 cup of butter, or 1 1/2 sticks
1/3 cup of light brown sugar
1/3 cup of milk
A teaspoon of vanilla
Preparation
Heat the oven to 325 degrees.
Cream together the oil, sugar, and eggs in a large bowl.
Mash the cinnamon, salt, baking soda, and flour in a medium-sized bowl. Put into a big basin. Be sure to mix well.
Finally, stir in the vanilla.
Add pecans and apples and stir.
Use a tube pan (or two loaf pans) that has been well oiled and dusted before pouring the batter.
For about an hour, bake at 325°. When the cake has been in the oven for around 50 minutes, test it with a toothpick; if it comes out clean, it’s done. Also, remember to check it at around 50 minutes if you’re using loaf pans.
Concocting the finish
Melt the butter in a small saucepan over low heat.
Blend in the milk and brown sugar.
Over low heat, bring to a boil, then, while stirring continuously, lower heat to a simmer.
After 10 minutes of boiling, keep stirring.
Turn off the stove and whisk in the vanilla extract. Stir. Allow it to cool.
Pour the caramel glaze over the cake after it has cooled somewhat.