Serves: 14
Prep.Time: 20 minutes + 1-1/2 hours baking
Recipe By: Marilyn Paradis of Woodburn, Oregon (Taste of Home Magazine) 1 1/2 cups Vegetable oil
1 1/2 cups Sugar
1/2 cup packed Brown sugar
3 Eggs
3 cups All-purpose flour
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Salt
3 1/2 cups diced peeled Apples
1 cup chopped Walnuts (optional)
2 teaspoons Vanilla Extract
CARAMEL ICING:
1/2 cup packed Brown sugar
1/3 cup Light Cream
1/4 cup Butter
dash Salt
1 cup Confectioner's Sugar
Chopped Walnuts (optional)
Preheat oven to 325 degrees; grease and flour a 10" tube or bundt pan. In a mixing bowl, combine oil and both sugars; add eggs, one at a time, beating well after each addition. In another bowl, combine flour, cinnamon, nutmeg, baking soda and salt; add to batter and mix well. Fold in apples, and walnuts if used; pour into prepared pan. Bake 1-1/2 hours or until cake tests done. Cool in the pan about 10 minutes; remove to a wire rack to cool completely.
Meanwhile, in the top of a double-boiler over simmering water, heat brown sugar, cream, butter and salt, stirring until sugar is dissolved. Cool to room temperature; beat in confectioner's sugar until smooth. Drizzle over cake; sprinkle with nuts if desired.