Fresh Apple Pound Cake

Grease and flour a 10x4 inch bundt pan.

Throughly stir together the flour, baking soda and salt.

In large bowl, mixer at medium speed, beat together the oil, sugar (granulated) eggs and vanilla until combined.

Gradually beat in flour mixture until smooth.

Fold in apples and pecans.

Turn into prepared pan. Bake in a preheated 325° oven until a cake tester inserted in center comes out clean - 1 hour and 20 minutes.

Place cake in pan on a wire rack to cool for 20 minutes.

About 5 minutes, before the cake has finished cooling, in a small 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 cake plate.

At once spoon the hot sugar mixture over the cake allowing it to run down the sides.

Cool completely.

Cake may be stored a day or two in covered cake box; for longer storage cover and refrigerate, but bring to room temperature before serving.