Ingredients

1 1/3 cups Vegetable oil
3 cups all-purpose flour 1 tbsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 tsp. salt
2 cups sugar
3 large eggs
4 cups cut up Granny Smith apples- cored, with peel left on, bite size pieces, not too small! (4-5 med. sized apples)
1 cup chopped nuts (pecans or walnuts)
1 tsp. vanilla extract
Non-stick cooking spray
Caramel Sauce
1 cup packed, light brown sugar
½ cup butter (1 stick)
¼ cup evaporated milk
1 tsp. vanilla extract
Dash of salt

Directions

 Preheat oven to 350°. Spray a 12 cup Bundt pan with cooking spray
 Sift together flour, cinnamon, cloves, baking soda, and salt- put aside
 In bowl of electric mixer, combine the oil, eggs and sugar on high speed until lemon yellow.
 With mixer on low speed, Gradually add in dry ingredients until just mixed
 Add apples, then nuts and vanilla until well mixed
 Pour into prepared pan and bake 75 to 90 minutes (when cake tester comes out clean) Don’t overcook!!
 Let cool slightly then Invert cake onto plate
While cake is cooling, prepare caramel sauce:
Melt the butter in a small saucepan, whisk in the brown sugar, evaporated milk and dash of salt. Bring to a boil, reduce heat and continue stirring for several minutes, remove from heat and let cool slightly to thicken. Pour sauce over cooled cake and serve with vanilla ice cream, using left-over caramel sauce on ice cream