1 cup vegetable oil
3 eggs, beaten
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup buttermilk (I use whole buttermilk)
2 teaspoons vanilla
2/3 cup pecans, chopped
1-1/2 cups apples, peeled and finely cubed (I use 2 Granny Smith apples)
- Preheat oven to 350 degrees.
- Cream sugar and oil.
- Slowly add eggs, blending after each addition.
- Combine flour and next 7 ingredients.
- Add flour mixture to egg and oil mixture. Add apples and pecans and stir well.
- Bake in greased and floured 10-inch tube pan for approximately 40 minutes (depending on your oven and your pan) or until a toothpick inserted in the center comes out almost - but not completely - clean. I like to take the cake out when just a tiny bit of cake sticks to the toothpick... keeps it from overbaking and becoming dry.
- While cake is still warm and in the pan, punch holes in the top of the cake (if you have them, use one of those little wooden grill skewers so the holes go all the way down to the bottom) and pour some of the warm glaze over it. Then turn cake out onto a plate and pour the rest of the glaze over the cake. Cover and let sit for a day or two - if you can!
Glaze:
1 cup brown sugar
1/4 cup milk
1 stick margarine
1 teaspoon vanilla
