Fresh Apple Cake with Butter Pecan Glaze

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups firmly packed light brown sugar
1 1/2 cups vegetable oil
3 large eggs
4 cups grated apple, approx. 4 large
1 cup chopped pecans
2 tsps vanilla extract

Butter Pecan Glaze:
1/4 cup butter or margarine
1/2 cup pecan halves
3/4 cup firmly packed light brown sugar
1/4 cup heavy cream
1/4 cup dark corn syrup
1/8 teaspoon orange extract (optional)

Oven: 350°

Coat a 10-inch tube pan with non-stick flour spray or grease and flour. Combine flour, cinnamon, baking soda and salt; set aside. Beat sugar, vegetable oil and eggs in large bowl. Gradually add flour mixture. Stir in apples, pecans and vanilla. Pour batter into prepared pan, no more than 3/4 full. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze:
Melt butter in small saucepan; add pecans. Cook over medium heat, stirring constantly until nuts are toasted - about 1 minute. Mix in bown sugar, cream and corn syrup. Bring to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract if using. Cool glaze until thickened. Drizze over cake. Extra glaze may be spooned over indivual slices if desired. makes 12 servings..