Vermont Apple Pound Cake Recipe

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I decided to make bake a few things to stock up my kitchen with breads and goodies, and to heat up the house as well. My friend had some marvelous recipes and her son is staying with us so I decided to make something from her recipes. Here is another great one I want to share with you. INGREDIENTS 3 cups flour 2 teaspoons vanilla 1 teaspoon baking soda 2 cups pared and shredded apples 1 teaspoon salt 1 cup finely chopped pecans or walnuts 1 teaspoon cinnamon ½ cup butter or margarine 1 ½ cups corn oil ½ cup firmly packed light brown sugar 2 cups white sugar 2 teaspoons milk 3 eggs DIRECTIONS: Grease and flour 10x4” bunt pan. Thoroughly stir together flour, baking soda, salt and cinnamon. In a large bowl beat at medium speed the oil, white sugar, eggs and vanilla until combined. Gradually beat in flour mixture until smooth. Fold in apples and nuts. Turn into prepared pan. Bake in preheated 325 degree oven for 80 minutes. Place cake in pan on wire rack to cool for about 20 minutes. About 5 minutes before cake has finished cooking, in a small sauce pan, stirring constantly, bring the butter, brown sugar and milk to a boil. Boil 2 minutes. With a small spatula, loosen cake edges and around tube. Turn out on rack. At once spoon sugar mixture over the still warm cake allowing it to run down the sides. Cool completely. For a day or two the cake may be stored in a tightly covered tin. For longer storage cover and refrigerate, but bring to room temperature before serving.