It is possible to make an apple cake without cinnamon. This cake is high and light, moist and tender, and tastes wonderful. The brown sugar icing is really more like a caramel sauce and really completes this cake.

CAKE
3	Cup	Flour
1	teas.	Baking soda
1/2	teas.	Salt
1-1/2	Cup	Canola oil
3		Eggs
2-1/4	Cup	Sugar
2	teas.	Vanilla
2	Cup	Chopped pecans
3	Cup	Chopped apples (peeled) OR one 20-ounce can of Comstock sliced apples (not Apple Pie Filling), drained and diced

• Preheat oven to 350°F. Grease and flour a 10-inch tube pan. Combine flour, baking soda and salt. Stir well, and set aside.
• Combine oil, eggs, sugar and vanilla. Beat at medium speed for 3 minutes. Add dry ingredients at low speed. Batter will be thick. Add pecans and apples at low speed.
• Pour batter into prepared tube pan, and bake at 350°F for 1 hour and 30 minutes, or until cake tester comes out clean when inserted in center of cake. Cool in pan for 10 minutes, then invert on serving plate and remove pan.

Brown Sugar Icing:
1/2	Cup	Butter
1/2	Cup	Brown sugar, packed
1/4	Cup	Milk

• Combine butter, brown sugar and milk in a heavy saucepan.
• Over medium-high heat, bring mixture to a full boil. Cook, stirring constantly, for 3 minutes. Let cool to lukewarm.

To Serve
• Drizzle Brown Sugar Icing over warm cake.