Apple Pecan Cake

3 large eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 cups peeled, chopped Granny Smith apples
1 cup chopped pecans

Preheat oven to 350 degrees. Beat eggs at medium speed until thick and pale. Gradually add sugar, beat until blended. Add oil and vanilla; beat at low speed until blended. Combine flour, baking soda, salt and cinnamon; add to beaten mixture and stir until blended. Stir in apples and pecans. Pour into greased and floured 12-cup bundt pan. Bake 1 hour 25 minutes or until tester comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely. Glaze.

Cream Cheese Glaze:

3 ounces cream cheese, softened
2 to 2 1/2 teaspoons milk
1 teaspoon vanilla
1 1/2 cup confectioners sugar, sifted

Beat cream cheese at medium speed until fluffy. Add milk and vanilla; beat until smooth. Add powdered sugar gradually, beating until smooth.

Yields: 1 cup glaze.