Ingredients
1-1/2 cups canola oil1-1/2 cups sugar1/2 cup packed brown sugar3 eggs3 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground nutmeg3-1/2 cups diced peeled apples1 cup chopped walnuts2 teaspoons vanilla extractCARAMEL ICING:1/2 cup packed brown sugar1/3 cup half-and-half cream1/4 cup butter, cubedDash salt1 cup confectioners’ sugarChopped walnuts, optional
Preparation
In a large bowl, combine the oil, sugars and eggs until well blended. Combine the flour, cinnamon, baking soda, salt and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts and vanilla.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners’ sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
