This cake is a must during the fall or holiday season. It’s a classic from Southern Sideboards—one of our all-time favorite vintage cookbooks!
1 cup cooking oil
2 cups sugar
3 eggs, well beaten
1 tablespoon vanilla
2½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup pecans, chopped
3 cups apples, peeled and chopped
Cream well the oil, sugar, and eggs. Add vanilla. Sift dry ingredients together and blend into creamed mixture. Fold in pecans and apples. Pour into well-greased bundt pan and bake at 350 degrees for 55 to 60 minutes. Remove cake from pan and cool. Ice with Brown Sugar Icing.
Brown Sugar Icing
1 cup light brown sugar
½ cup butter
¼ cup evaporated milk
1 teaspoon vanilla
Bring the first 3 ingredients to a boil, stirring constantly. Remove from heat immediately and stir in vanilla. Beat with a spoon until the icing is cool. Pour over cake.
