Apple Harvest Pound Cake with Caramel Glaze

2 cups white sugar

1 ½ cups vegetable oil

2 teaspoons vanilla extract

3 eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

1 teaspoon salt

2 medium Granny Smith apples - peeled, cored and chopped

1 cup chopped walnuts

½ cup butter or margarine

2 teaspoons milk

½ cup brown sugar

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.

In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.

Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.

Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.