Caramel Apple Cake

Caramel Apple Cake 3 cups flour ( serves 12 ) 2 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 cup packed light brown sugar 1 cup castor sugar ¾ cup vegetable oil 2 eggs 1 tsp vanilla essence 4 cups chopped Granny Smith apples (3 to 4 large apples) GLAZE: ½ cup butter 1 cup packed light brown sugar ¼ cup milk Combine the flour, baking soda, salt, cinnamon and nutmeg in a bowl; set aside. Beat the brown sugar, castor sugar, oil, eggs and vanilla in a mixing bowl. Add the flour mixture to the sugar mixture and beat until well blended; mixture will be very thick. Fold in the apples. Pour into a greased and floured tube pan (bundt). Bake in a pre-heated 180*C/350*F oven for 1 hour, or until a wooden pick inserted in the centre comes out clean. Cool on a wire rack, then invert onto a serving plate. For the glaze combine the butter, brown sugar and milk in a saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes and 30 seconds. Pour the hot glaze over the cooled cake. You may also bake this cake in a 9 X 13 inch rectangular cake pan, in which case the cooking time will only be about 45 minutes.