Preheating and Pan Preparation
1-Preheat oven to 325°F (163°C): Preheat oven to 325°F (163°C). Thoroughly grease and flour a tube pan or two loaf pans.

Mixing the Batter
2-In a large mixing bowl, combine the: In a large mixing bowl, combine the cooking oil, granulated sugar, and eggs. Beat until creamy and homogeneous.
3-In a separate medium bowl, sift together: In a separate medium bowl, sift together the flour, baking soda, cinnamon, and salt.
4-Gradually add the dry ingredients to the: Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Incorporating Flavorings and Add-ins
5-Stir in the vanilla extract: Stir in the vanilla extract.
6-Fold in the chopped apples and pecans: Fold in the chopped apples and pecans until evenly distributed.

Baking the Cake
7-Pour the batter into the prepared pan(s): Pour the batter into the prepared pan(s). Bake for approximately 1 hour. Insert a toothpick at around 50 minutes; if it comes out clean, the cake is done.

Preparing the Caramel Glaze
8-While the cake is cooling, prepare the: While the cake is cooling, prepare the glaze. In a small saucepan, melt the butter over low heat.
9-Stir in the brown sugar and milk,: Stir in the brown sugar and milk, and bring the mixture to a boil over low heat.
10-Once boiling, reduce to a simmer and: Once boiling, reduce to a simmer and continue to stir constantly. Allow to boil for 10 minutes until thickened slightly, then remove from heat.
11-Stir in the vanilla extract and let: Stir in the vanilla extract and let the glaze cool slightly until pourable but not too hot.

Finishing with Caramel Glaze
12-Once the cake is slightly cooled and: Once the cake is slightly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top, allowing it to drip down the sides.