Caramel Apple Cake with Nuts

1 1/2 c. oil

1 1/2 c. sugar

1/2 c. packed brown sugar

3 eggs

3 c. SR flour

2 t. cinnamon

1/2 t. ground nutmeg

3 1/2 c. peeled diced apples

1 c. chopped walnuts or pecans, optional

2 t. vanilla

Caramel Icing:

1/2 c. packed brown sugar

1/3 c. half and half cream

1/4 c. butter, cubed

dash salt

1 c. confectioners sugar

chopped walnuts or pecans, optional

Combine oil, sugars, and eggs until blended. Add flour, cinnamon, and nutmeg. Fold in apples, nuts and vanilla. Pour into sprayed bundt or angel food cake pan. Bake at 325 for 1 1/2 hours or until toothpick comes out clean. Cool in pan 10 minutes. Invert onto plate. Cool completely. In a heavy saucepan, over medium heat, cook and stir the brown sugar, cream, butter, and salt, until sugar is dissolved. Transfer to a small bowl. Cool to room temperature. Beat in confectioners sugar until smooth. Drizzle over cake. Sprinkle with nuts if desired.