Fresh Apple Pecan Pound Cake

3 cups unsifted flour
1 tsp. baking soda
1 tsp. salt
1½ cups corn oil
2 cups sugar
3 eggs
2 tsp. vanilla
2 cups finely pared and chopped apples
1 cup chopped pecans
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
2 tsp. milk

Preheat oven to 325°. Grease and flour a 10x14 inch bundt pan. Thoroughly sift together the flour, baking soda and salt. Beat the oil, sugar, eggs and vanilla together with on electric mixer at medium speed until smooth. Gradually beat flour mixture into oil mixture. Fold in apples and pecans. Turn into pan and bake until cake tests done; about 1 hour and 20 minutes. Place cake pan on wire rack for 20 minutes to cool. Bring butter, brown sugar and milk to a boil, stirring constantly. Boil for 2 minutes. Loosen cake from pan with a small spatula and turn out onto rack. Spoon the hot sugar mixture immediately over warm cake, allowing it to run down the sides. Cool completely. Garnish with whole pecans. if desired.
JL in South Jersey

http://www.nancyskitchen