Apple Plenty cake

• 3 eggs
• 11/2 cups neutral vegetable oil, such as canola
• 2 cups sugar
• 3 cups unbleached, all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 4 c. peeled, cored and chopped apples
• 1 c. black walnuts, lightly toasted if desired
• 2 tsp. vanilla extract

Glaze:

• 1 c. dark brown sugar, packed
• 1/4 c. milk
• 1/2 c. unsalted butter
• 1/4 tsp. salt
• confectioner’s sugar for garnish, optional

Mix eggs, oil and sugar; blend well. Sift flour, salt and baking soda together; add to egg mixture. Add apples, black walnuts and vanilla. Pour batter into greased tube or bundt pan. Bake at 350º for 1 hour, or until a skewer inserted into the center comes out clean.

For the glaze:
Combine the ingredients in a saucepan and bring to a boil. Continue to cook at a slow boil for 2 ½ minutes. While cake is still hot and in the pan, pour glaze evenly over it. Cool cake completely before removing from pan. Sift lightly with confectioner’s sugar before serving if desired.