c. salad oil (shortening)
c. tart apples, peeled, cored and diced
c. pecans, chopped
Preheat oven to 300°. Cream shortening and sugar well, about 3 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift dry ingredients together and blend into first mixture. Beat on high speed for 2 minutes. Add apples and pecans. Bake in a greased bundt pan for 2 hours.