Bowl 1 2 cups sugar 1-1/2 cups vegetable oil Stir Add 2 eggs	Bowl 2 3 cups sifted flour 1 tsp baking soda 1 tsp cinnamon 1-1/2 tsp salt
Bowl 3 Slice 3 good cups apples (granny Smith or Macintosh) 1 cup nuts (pecans & walnuts or just pecans) 2 tsp vanilla

Directions:
Add bowl 3 to bowl 1 and stir. Then gradually add flour mixture from bowl 2 until blended. Let sit 10-15 minutes and stir again.

Grease and flour a bundt pan, glop mixture and even out. Preheat oven to 350°. Bake for 1 to 1-1/2 hours until top is thick and crunchy looking. Pierce with a knife to see if apples are done. Let cool on a cake rack for 15 minutes or so. Flip the cake out of the pan on to a serving plate and let finish cooling.

Cover with foil if you are not planning to serve right away to keep the cake from getting too soft. Refrigerate unused cake covered in foil.

Serve plain or with whipped cream.